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Ingredients
  • subheading: FOR THE TACO PASTA SALAD:
  • 6 oz. rotini pasta or bow-tie pasta (gluten-free, as needed*)
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 ½ cups baby tomatoes, halved
  • 1 cup sweet corn (I used cooked and cooled corn)
  • 1 cup roasted bell peppers, diced
  • 1 avocado, diced
  • 1 to 2 green onions, sliced
  • ¼ to ⅓ cup fresh cilantro, minced
  • subheading: FOR THE CHILI LIME DRESSING:
  • ⅓ cup fresh lime juice (from 2 to 3 limes)
  • 3 Tbsp olive oil
  • 3 Tbsp rice vinegar or cider vinegar
  • ¾ tsp chili powder
  • ½ tsp cumin
  • ¼ tsp salt
  • ¼ tsp pepper
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