Taco Pasta Salad

AVERIE COOKS
15Ingredients
2Minutes
560Calories

Ingredients

US|METRIC
  • 3/4 pound pasta (cooked according to package directions , small shells, rotini, bowtie, etc.)
  • 15 ounces black beans (drained and rinsed, I used no-salt added)
  • 2 cups shredded cheese (Mexican, blend)
  • 1 1/2 cups cherry tomatoes (sliced)
  • 1 1/2 cups corn (fresh or frozen)
  • 1/2 cup green onions (sliced into thin rounds)
  • 1/2 cup fresh cilantro (finely minced)
  • 2 hass avocados (medium/large, peeled and diced small)
  • 1/3 cup olive oil
  • 1/3 cup lime juice ( Santa Cruz Organic)
  • 1/3 cup honey (or agave)
  • 3 tablespoons taco seasoning (I use reduced-salt, medium heat)
  • 2 cloves garlic (minced or finely pressed)
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
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    NutritionView More

    560Calories
    Sodium32% DV770mg
    Fat42% DV27g
    Protein35% DV18g
    Carbs22% DV66g
    Fiber40% DV10g
    Calories560Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol30mg10%
    Sodium770mg32%
    Potassium720mg21%
    Protein18g35%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber10g40%
    Sugars16g32%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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