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Esquites-Inspired Pasta Salad (Mexican Corn Salad-Inspired)
Ingredients
  • 16 ounces of fusilli pasta
  • 3 ½ cups roasted/charred corn kernels
  • 1 cup vegan mayonnaise
  • Juice of 1 lime
  • 3 tablespoons vegan Parmesan cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ⅛ teaspoon black pepper, or to taste
  • 2 cloves garlic, diced
  • 1 jalapeño, seeded and diced
  • ½ red bell pepper, diced
  • ¼ red onion, diced
  • Salt, to taste
Steps
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