Tex Mex Pasta Salad with beans and corn
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5 from 1 vote

Tex-Mex Pasta Salad

Tex Mex Pasta Salad is loaded with corn, black beans, avocado , and red bell pepper and tossed in a creamy sour cream and salsa dressing. It has Texas-sized flavor.

Course Side Dish
Cuisine American
Keyword taco pasta salad
Prep Time 20 minutes
Servings 10
Calories 387kcal

Ingredients

  • 1 pound uncooked cavatappi pasta
  • 1 can black beans, rinsed and drained
  • 1 can yellow corn, drained
  • 3 green onions, sliced
  • 1 red bell pepper, diced
  • 1/3 cup sliced olives
  • 2 avocados, diced
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon canned diced jalapeno, or 1 to 2 fresh jalapenos, diced
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup salsa
  • 1 packet taco seasoning
  • 1 tablespoon lime juice
  • 1 cup shredded Mexican cheese, optional
  • 1/2 cup tortilla strips

Instructions

  • Bring a large pot of water to a boil. Add 2 teaspoons of salt to the water and cook pasta according to package directions.
    Dran and rinse with cold water. Drain well.
  • In a large bowl, combine black beans, corn, green onions, red bell pepper, olives, avocados, cilantro, and jalapenos. Add pasta.
  • In a medium bowl, stir together sour cream, mayonnaise, salsa, taco seasoning and lime juice.
  • Add sour cream mixture along with cheese to pasta mixture and stir to combine. Cover and refrigerate until ready to serve.
  • Sprinkle with Totilla Crisps just before serving.

Nutrition

Calories: 387kcal