I swear I only made dinner so I could use my Acapulco bowl.
This pasta salad is delicious warm or cold. It’d be great to take to a BBQ or a potluck, but double the recipe if you do!
Vegan Tex-Mex Pasta Salad
Your choice of pasta (enough to feed 6)
1 diced bell pepper
2 diced and seeded tomatoes
1 can of black beans
2 cups spinach
s&p to taste
1/3 cup olive oil
juice from 1 lime
1 tsp. cumin (or just wing it.)
½ tsp minced garlic, or a tsp garlic powder
hot sauce of your choice, or 1/3 of one diced and seeded jalapeño.
a pinch of raw sugar, if desired
s&p to taste
Optional: A cotija or any other Mexican style cheese would be nice in this if you don’t need to keep it vegan. Cilantro would be good, too, if cilantro were good. 😉
While you’re boiling the water for the pasta, fill a good sized mixing bowl with frozen corn kernels, an entire can of rinsed black beans, the tomatoes and a bell pepper.
For the dressing combine about 1/3 cup of olive oil with the juice of one small lime, a bit of finely minced garlic, pepper, sea salt, a couple of dashes of sriracha and around a teaspoon of cumin and a pinch of raw sugar.
When the pasta is cooked, leave it to drain and toss the bean and veg mixture into the cooking pot on low. Then add the pasta, dressing, and some fresh spinach to the pot and let cook for a couple of minutes. (I like a slightly wilted spinach in pasta, but if you don’t, throw that in at the very end.)
It was GOOD, y’all. And it took longer for me to write the instructions than it did to make the meal.