Tex Mex Salad with Avacado



  • 2 Avocados, large
  • 1 can Black beans
  • 1 pint Cherry tomatoes
  • 1/3 cup Cilantro
  • 1 can Corn, roasted
  • 1/2 tsp Onion powder


  • 1/4 cup Ketchup
  • 1/8 tsp Worcestershire sauce

Pasta & Grains

  • 12 1 package (12 ounces) bowtie noodles

Baking & Spices

  • 1/2 tsp Italian seasoning blend
  • 1 tsp Paprika
  • 1 Salt and pepper
  • 3/8 cup White sugar

Oils & Vinegars

  • 1/2 cup Red wine vinegar
  • 1/2 cup Vegetable oil 
  1. To prepare the dressing, add all of the ingredients to a blender or food processor and pulse until combined. Add salt and pepper to taste. If making this ahead of time (recommended, see note) store in the fridge.
  2. Prepare the noodles according to package directions. Drain and rinse in cold water for about 30 seconds. Drain well.
  3. Toss with a few tablespoons of the prepared dressing (make it while the pasta is cooking) and place in the fridge to chill.
  4. Drain the roasted corn. Drain and rinse the black beans.
  5. Halve the cherry tomatoes. Remove the skin and pit of the avocado and chop. Coarsely chop the cilantro.
  6. Toss all the salad ingredients together.
  7. Toss with the salad dressing and enjoy if desired with crumbled queso fresco and a squeeze of fresh lime.


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