Ingredients:
- 2 cups 6 ounces radiatori noodles or your noodle of choice
- 2 tablespoons olive oil
- 1 can 15 ounces corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- cup feta cheese, crumbled
- 1 can 15 ounces black beans, drained and rinsed
Dressing:
- cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice, approximately 2-3 limes
- teaspoon ground cumin
- teaspoon paprika
- teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Directions:
- Pasta Preparation: Cook the pasta according to package directions. Drain, toss with olive oil, and set aside.
- Corn Roasting: In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Char for 2-3 minutes, then flip to char the other side. Remove from heat.
- Salad Assembly: In a large bowl, combine the cooked pasta, charred corn, avocado, green onions, cilantro, jalapeno, bacon, feta cheese, and black beans.
- Dressing: In a separate bowl, whisk together mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper to taste.
- Combine: Drizzle the dressing over the salad and toss to coat evenly.
- Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes
- Kcal: 350 kcal per serving approx. Servings: 6 servings