Vegan Mexican Pasta Salad (Oil Free & Gf)

brandnewvegan.com

Chris mcmahan

My recipes are all vegan

subheading: UNITS USM:

subheading: SCALE:

6 oz brown rice Fusilli pasta

15 oz can black beans, rinsed & drained

1 cup corn (freshly roasted, frozen, or canned)

2 to 3 green onions, finely chopped

4 oz can green chile (optional but adds more spice and flavor)

¾ cup cherry or grape tomatoes

small handful of baby spinach and/or cilantro

Chipotle Dressing

½ cup hulled unsalted sunflower seeds

1 cup water (divided)

1 to 2 chipotle peppers with 1 to 2 teaspoon of the adobo sauce

2 cloves garlic

2 Tbs apple cider vinegar

1 ½ tsp maple syrup

1 tsp smoked paprika

½ salt (or to taste)

Cook Mode Prevent your screen from going dark

Directions at brandnewvegan.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer