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Ingredients
  • 300g (10.6oz) pasta, we use farfalle (or gluten-free pasta)
  • 1 x 400g (14.1oz) tin of black beans, drained rinsed
  • 1 x 200g (7oz) tin of sweetcorn, drained rinsed
  • 1 bell pepper, diced (we use orange)
  • 200g (7oz) cherry tomatoes, halved
  • 1 red onion, peeled finely chopped
  • 1 bunch of fresh coriander, chopped
  • 2 avocados, chopped
  • 70g sliced jalapeño from a jar, chopped
  • subheading: For the dressing:
  • 3 tbsp vegan mayonnaise
  • 2 tbsp plant-based milk, (we use oat milk)
  • 2 limes
  • 2 garlic cloves, peeled finely chopped
  • ½ tsp smoked paprika
  • salt pepper
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