Ingredients:

  • 1 pound (454g) rotini pasta
  • Water for boiling, salted
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 (15-ounce/425g) can corn, drained
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup (packed) fresh cilantro, chopped
  • 1 cup (240ml) mayonnaise
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 1 packet (1 ounce / 28g) taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Shredded cheddar cheese or Monterey Jack cheese (optional)
  • Avocado, diced (optional)
  • Tortilla strips (optional)

Instructions:

  1. Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Drain thoroughly.
  2. While the pasta is cooking, dice the bell peppers and red onion. Mince the jalapeño (if using). Chop the cilantro.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, taco seasoning, cumin, and garlic powder. Season to taste with salt and pepper. Taste and adjust seasonings as needed.
  4. Add the cooked pasta, black beans, corn, bell peppers, red onion, jalapeño (if using), and cilantro to the bowl with the dressing. Toss gently to coat everything evenly.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld. Before serving, give the salad a good stir. Garnish with shredded cheese, diced avocado, and tortilla strips, if desired.