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
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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