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Southwestern Black Bean Cavatappi Salad with Chipotle
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Course Side Dish
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • colander
  • mixing bowl

Ingredients
  

  • 8 ounces cavatappi pasta
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, thawed if frozen
  • 1 red bell pepper, diced
  • 1/2 cup diced red onion
  • 2 chipotle peppers in adobo sauce, minced
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, juiced
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1/2 cup crumbled cotija cheese

Instructions
 

  • Bring a large pot of salted water to a boil and cook the cavatappi pasta until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta quickly.
  • In a large mixing bowl, whisk the minced chipotle peppers, lime juice, olive oil, cumin, salt, and black pepper until the dressing is smooth and combined.
  • Add the cooled pasta, black beans, corn, red bell pepper, red onion, and cilantro to the bowl with the dressing.
  • Toss gently until every piece is coated with dressing.
  • Sprinkle the cotija cheese over the top, cover the bowl, and refrigerate for at least one hour before serving.

Notes

Let the salad chill longer than an hour if you can, because the chipotle and cumin need time to soak into the pasta and beans. Reduce the chipotle peppers to one if you prefer milder heat. Frozen corn works better than canned here for a firmer bite that holds up during storage.
Course: Side Dish
Cuisine: Mexican
Equipment: Large pot, colander, mixing bowl