Ingredients

The following ingredients have 4 Servings
  • 200 g (7oz) elbow macaroni
  • 400 g (14oz) tin black beans (drained and rinsed)
  • 200 g (7oz) canned tuna in water (drained)
  • 200 g (7oz) canned corn (drained)
  • 150 g (1 cup) feta cheese (cubed)
  • 200 g (7oz) cherry tomatoes (diced)
  • 1 avocado (cubed)
  • 1 red bell pepper (diced)
  • 1 orange bell pepper (diced)
  • 1 small red onion (diced)
  • 1 mild or hot red chilli pepper (deseeded and finely chopped (optional))
  • 3 tbsp fresh parsley (or coriander) (roughly chopped)
  • 1 lime (juice only, plus extra wedges to serve)
  • 2 tbsp extra virgin olive oil (use olive oil spray for Slimming World variation)
  • 1 tsp dried oregano
  • 1 garlic clove (minced)
  • pinch cayenne pepper or smoked paprinka (to taste)
  • salt and freshly ground pepper (to taste)

Instruction

  • Cook the pasta according to pack instructions until al dente. Rinse thouroughly in cold water, drain and transfer to a large bowl. Add a little olive oil and toss together so that it doesn't stick.
  • Add all remaining ingredients to the bowl and toss to combine.
  • Mix the alll the ingredients for the dressing together and then drizzle over the salad. If you want to control the amount of olive oil then leave out of dressing and spray your portion instead.
  • Toss to combine and season with salt and pepper to taste. Add a pinch or cayenne pepper or smoked paprika, as much as you like.
  • Serve immediately or keep chilled until needed.