Ingredients
Scale
- 2 cups (6 ounces) radiatori noodles (or your noodle of choice)
- 2 tablespoons olive oil
- 1 can (15 ounces) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- ½ bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- ½ cup feta cheese, crumbled
- 1 can (15 ounces) black beans, drained and rinsed
- ½ cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice (approximately 2–3 limes)
- ⅛ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Instructions
- Prepare the pasta according to package directions and toss with olive oil.
- In a cast-iron skillet, char the corn for 2-3 minutes over high heat.
- In a large bowl, combine pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.
- Whisk together mayonnaise, lime juice, cumin, paprika, chili powder, hot sauce, and seasoning.
- Drizzle dressing over the salad and toss gently to coat.
- Refrigerate for at least 30 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh corn for maximum flavor.
Adjust the jalapeno quantity based on your spice preference.
Let the salad sit to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg