2 ½ cups whole-wheat medium pasta shells
1 ½ cups corn kernels
⅓ cup extra-virgin olive oil
⅓ cup vinegar, such as red-wine, champagne, white balsamic or rice
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped shallot
2 tablespoons lime juice
¼ teaspoon salt
¼ teaspoon ground pepper
1 (15 ounce) can no-salt-added black beans, rinsed
1 ½ cups chopped red bell pepper
1 cup diced avocado
½ cup crumbled cotija cheese
½ cup sliced pickled jalapeños
Bring a large pot of water to a boil. Add pasta; cook according to package directions. During the last minute of cooking, add corn. Drain; transfer to a large bowl and let cool for 10 minutes.
Meanwhile, combine oil, vinegar, cilantro, shallot, lime juice, salt and pepper in a jar with a tight-fitting lid. Cover and shake until well combined.
Add beans, bell pepper, avocado, cotija and jalapeños to the pasta and corn in the large bowl; toss to combine. Add the vinaigrette; mix until well coated.
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