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Delicious Mexican Style Vegan Pasta Salad should not be missing! My current favorite is this Mexican pasta salad with avocado, peppers, corn and black beans. It is rounded off with a fresh and spicy lime-cumin dressing and fresh coriander as well as spring onions. I’ve made the Mexican pasta salad for several birthdays and parties and it’s always been great.
Ingredients
350 g ribbon noodles
400 g black beans from the tin
300 corn canned
250 grams of cherry toast
3 spring onions
1 orange pepper
1 avocado
fresh coriander, at will
For the lime dressing:
1 tbsp lime juice
2 tbsp olive oil
1 liter of water
1/2 Tl ground cumin
1 Tl paprika powder
1 tbsp white wine vinegar
1 splash of agave syrup
1-2 cloves of garlic, finely chopped
salt
black pepper
Preparation
Delicious Mexican Style Vegan Pasta Salad
Prepare the noodles according to the package instructions and rinse with cold water after cooking. Rinse well the black beans and the corn as well. Cut the cherry tomatoes in half. Dice the avocado. Cut the peppers into strips and the spring onion into fine rings. Coarsely chop the coriander.
Put all the ingredients for the dressing in a large salad bowl and stir well. Add the ingredients for the vegan pasta salad and mix well. Let it pass a little and then enjoy it!
We recommend for you: Easy Vegan Thai Soup with Chilli
