Recipe by Barilla
"Great flavors of the southwest--cilantro, lime, cotija cheese--combine for a delicious pasta salad with black beans."
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1 (16 ounce) box
extra-virgin olive oil, divided
1 (15 ounce) can
black beans, drained
1 (14 ounce) can
chopped fresh cilantro
grated cotija cheese
avocado, halved, peeled, pitted, diced
salt and black pepper to taste
I made this for a potluck and was asked for the recipe. It was very good!
This salad was Awesome! ! Didn't change a thing cuz if it ain't broke, don't fix it! Instead of canned corn, I used a leftover corn on the cob. I served it with Mexican beef tacos. Thank you Barilla
This is my family's new favorite recipe!! Took it to a family BBQ and everyone LOVED it!! Made the recipe as directed (using frozen corn instead of canned, because I had that on hand) but thought it needed just a little more color so added grape tomaotoes (halved) and some red onion. I mixed all the ingredients except the cheese and avacado the night before and let it "marinate" (stirring occassionally up to the party.) Added in the avacado just before serving and put the cheese in a bowl on the side to be added as an "optional topping" to accomodate dairy allergies in the family. Note: You can use the pasta type of your choice to meet dietary needs (i.e. whole-wheat, gluten free, etc.) Will definitely be making this one again!!
OUTSTANDING!!! I didn't change anything from the recipe except I couldn't find cotijo cheese so I had to sub feta. This was outstanding! We added some pre-cooked and diced chicken breasts and made it a meal! I will absolutely be making this again, won't change a thing!
Awesome does not begin to describe this pasta dish. Out of this world!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Ditalini Salad with Black Beans, Corn, Lime, Cotija Cheese and Avocado
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 234
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