Ingredients
The following ingredients have 12 Servings
- 16 oz. ditalini pasta
- 15 oz. black beans
- 2 ears fresh corn (or (1 15.25 can of corn, drained))
- 1 cup diced red onions
- 2 bell peppers (diced (I used 1 green and 1 orange))
- 2 cups grape tomatoes (halved)
- 1 avocado (diced)
- 8 oz. Cabot Pepper Jack cheese (cut into ½” cubes)
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 14.5 oz. diced tomatoes and green chilies
- 4 oz. diced green chilies
- ¼ cup chopped cilantro
- 1 tsp minced garlic
- 3 Tbsp lime juice
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
Instruction
- Cook the pasta according to package instructions. Rinse and drain the pasta in cold water.
- Place pasta in a large mixing bowl and add black beans, corn, red onions, bell peppers and tomatoes; stir until well combined.
- Using a separate mixing bowl, add all of the Sauce ingredients; stir until well combined. Add mixture to the bowl with the pasta; stir until well combined.
- Cover and refrigerate until cold.
- Before serving, top with avocado and cheese cubes.
