Mexican Pasta Salad

Mexican Pasta Salad

21 Day Fix: 1 yellow, 1 blue, 1/2 purple, 1-1/2 tsp

Servings1 cup

Prep Time15 minutes

Cook Time10 minutes

Ingredients

• 1cup whole wheat fusilliuncooked
• 1/2cup no-salt added canned black beans
• 1 tomatodiced
• 1/4cup red onionfinely diced
• 1 mangopeeled, pitted and diced
• 1 Avocadopeeled and diced
• juice of 2 limes
• 1-1/2Tbsp extra virgin olive oil
• 1/4cup Cilantrochopped
• sprinkle of sea salt and fresh ground pepper

Instructions

1. Cook pasta according to package instructions. Drain, rinse under cold water, and set aside.
2. In a large bowl, combine beans, tomato, onion, mango, and avocado. Immediately toss in lime juice to help prevent avocado from browning.
3. Add in pasta and toss to combine. Add oil, cilantro, salt, and pepper and mix gently.
4. Eat at room temperature or chill in fridge for an hour to enjoy a more refreshing flavour.

Recipe Notes

My kids typically don't like onion or cilantro, so I just leave them out until after I served them their salad. Then I add it in for hubby and I!

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