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Ingredients

• 1 large avocado, peeled, seeded, and diced
• 2 ripe avocados, peeled and seeded
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup chopped cilantro
• 1/4 cup chopped fresh cilantro
• 1/2 cup sweet corn (can use frozen corn)
• 2 cloves garlic, minced
• 1 cup grape tomatoes
• 2 tablespoons chopped green onion
• 1/4 teaspoon ground cumin
• Salt and ground black pepper, to taste
• 1 small jalapeño pepper, chopped and seeds removed
• 1 lime, for juicing over the salad
• 2-3 tablespoons fresh lime juice
• 1/2 cup low-fat buttermilk
• 8 ounces pasta (I used Rotini)
• 3 tablespoons plain Greek yogurt (I use Chobani)
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• Salt and pepper, to taste
• 1/2 cup diced orange or yellow bell pepper

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Ready In 25 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Bring a large pot of water to a boil. Salt the water and stir in the pasta. Cook until al dente. Rinse with cold water and set aside.
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Step 2

• While the pasta is cooking, make the Creamy Avocado Dressing.
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Step 3

• Combine all of the dressing ingredients in a blender or food processor and blend until smooth.
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Step 4

• In a large bowl, combine pasta, black beans, tomatoes, peppers, red onion, corn, and chopped avocado.
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Step 5

• Pour dressing over pasta salad and stir until salad is well coated. Season with salt and pepper. Squeeze fresh lime juice over the salad, so the avocados don't brown.
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Step 6

• Garnish with chopped cilantro and serve at room temperature or chilled. Note-you may have leftover dressing, depending on how "dressed" you like your pasta salad. If the dressing is too thick, add more buttermilk.
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