Southwest pasta salad

Audrey Egbert

12 oz farfalle pasta

1 heaped cup black beans (canned)

1 ½ cups corn

2 cups cherry tomatoes, cut into halves

1 orange bell pepper, cut into stripes

1 avocado, cut into medium-sized chunks

3 green onions, cut into rings

½ cup fresh cilantro, chopped (optional)

subheading: For the lime dressing:

1 tablespoon fresh lime juice

2 tablespoon olive oil

½ teaspoon ground cumin

1 teaspoon paprika powder

1 tablespoon white wine vinegar

1 splash agave

1 tablespoon water

1 to 2 cloves of garlic, minced

black pepper

salt

Cook the pasta according to the instructions on the package. Once cooked, rinse with cold water and set aside.

In a large bowl, combine all ingredients for the dressing. Add the ingredients for the pasta salad and stir well. Let the salad sit in the fridge for a couple of hours. Enjoy!

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