Ingredients and Weight:
- Rotini pasta, 1 pound
- Black beans, canned, rinsed and drained, 15 ounces
- Corn kernels, canned, drained, 15 ounces
- Red bell pepper, diced, 1 medium
- Green bell pepper, diced, 1 medium
- Red onion, diced, 1/2 medium
- Jalapeño pepper, minced, 1/2 (adjust for desired heat level)
- Lime juice, 1/4 cup
- Olive oil, 1/4 cup
- Ground cumin, 1 teaspoon
- Ground coriander, 1/2 teaspoon
- Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes (for pasta)
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook rotini pasta according to package instructions. Drain and set aside.
- In a large bowl, combine black beans, corn, bell peppers, onion, and jalapeño.
- In a small bowl, whisk together lime juice, olive oil, cumin, coriander, salt, and pepper.
- Pour the dressing over the vegetable mixture and toss to combine.
- Add the cooked pasta to the bowl and stir.
- Refrigerate for at least 2 hours before serving, to allow the flavors to blend.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 250mg
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
Dish Characteristics:
- Colorful and vibrant
- Fresh and tangy
- Slightly spicy
- Filling and satisfying
User Comments:
- "This salad is incredible! It's the perfect balance of sweet, tangy, and spicy."
- "I love that it's made with simple ingredients but still has so much flavor."
- "I used a whole jalapeño and it gave the salad a nice kick without being overpowering."
- "This is a great salad for potlucks or picnics because it can be made ahead of time."
- "I've even served this salad warm and it's just as delicious."
Special Precautions and Tips:
- If you don't have fresh lime juice, you can use bottled lime juice instead.
- You can adjust the amount of jalapeño pepper used depending on your desired heat level.
- Be sure to chop the vegetables into small pieces so they are easy to eat.
- Serve the salad chilled for the best flavor.
