This Southwestern pasta salad with avocado, black beans, and lime dressing is one of my new favorites. It’s not only super easy to make, but also healthy. It’s a great addition to any BBQs and potlucks!

Ingredients
For the vegan Southwestern pasta salad:
- 12 oz farfalle pasta
- 1 heaped cup black beans (canned)
- 1 1/2 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
- 1/2 cup fresh cilantro, chopped (optional)
For the lime dressing:
- 1 tablespoon fresh lime juice
- 2 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika powder
- 1 tablespoon white wine vinegar
- 1 splash agave
- 1 tablespoon water
- 1-2 cloves of garlic, minced
- black pepper
- salt
Instructions
Cook the pasta according to the instructions on the package. Once cooked, rinse with cold water and set aside.
Visit Southwestern Pasta Salad for full instructions