Southwest Pasta Salad

Dressing

6 Tbsp. fresh lime juice (about 3)

¼ cup white wine or rice vinegar

5 – 6 cloves garlic, roughly chopped

1½ tsp. chili powder

1 tsp. cumin

½ tsp. coriander

½ tsp. kosher salt

2 tsp. sugar

¾ cup canola oil

½ cup roughly chopped cilantro

Pasta Salad

zest from 2 limes

½ lb. bow tie pasta, cooked

1 (14 oz.) can black beans, drained and rinsed

2 roma tomatoes, diced

1 large red, yellow or orange bell pepper, seeded and diced

½ cup sliced green onions

½ cup frozen corn

8 oz. diced cooked chicken (optional)

salt and pepper to taste

½ cup cheese (queso fresco, cotija, Monterey Jack, cheddar or pepper jack)

Dressing

Process lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender until smooth.  With the blender running on low speed, add the oil in a steady stream until incorporated.  Turn off the blender and add cilantro.  Pulse 5 – 6 times so cilantro gets broken up but some pieces remain intact.

Pasta Salad

Zest limes and place zest in a large salad bowl.  Place cooled pasta in the same bowl.  Add beans, tomatoes, peppers, green onions, corn, and chicken.  Toss with dressing.  Season with salt and pepper.

Chill 1 hour before serving.  Sprinkle cheese on top and serve.

This recipe can be found here.