Ingredients and Weight:
- Rotini pasta, 1 pound (454 grams)
- Black beans, canned, 15 ounces (425 grams)
- Corn, canned, 15 ounces (425 grams)
- Bell peppers, diced, 1 medium (150 grams)
- Red onion, diced, 1/2 medium (100 grams)
- Cilantro, chopped, 1/2 cup (12 grams)
- Monterey Jack cheese, shredded, 1 cup (100 grams)
- Avocado, peeled and sliced, 1 medium (200 grams)
Preparation Time:
Cooking Time:
- 10-12 minutes (for pasta)
Difficulty Level:
Preparation Method Steps:
- Cook the rotini pasta according to the package directions.
- Drain and rinse the pasta under cold water.
- In a large bowl, combine the pasta, black beans, corn, bell peppers, red onion, cilantro, and cheese.
- Stir in the salsa and lime juice.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 350 per serving
- Fat: 10 grams
- Carbohydrates: 50 grams
- Protein: 15 grams
Dish Characteristics:
- Colorful and flavorful
- Refreshing and light
- Perfect for summer gatherings
User Comments:
- "This pasta salad is so delicious and easy to make. It's the perfect summer dish."
- "I love the combination of flavors in this salad. The salsa and lime juice give it a nice kick."
- "This is a great salad to make ahead of time. It's even better the next day."
Special Precautions and Tips:
- Use fresh ingredients whenever possible.
- If you can't find fresh corn, frozen or canned corn will work just fine.
- If you don't have Monterey Jack cheese, you can use another type of mild cheese, such as cheddar or mozzarella.
- If you are making this salad for a special occasion, you can add grilled chicken or shrimp.
- Serve this salad chilled or at room temperature.
