Corn Pasta SaladRecipe preview on Faxo
Recipe

Description
This fabulous corn pasta salad will be a huge hit to family and friends. It's full of flavors from green onions, corn, bacon, and wonderful seasonings and a tangy chili-lime dressing. It could easily be made vegetarian by omitting the bacon and serving it
Ingredients
- Salad:
- 2 c. uncooked farfelle pasta
- 2 T. olive oil
- 15 oz. can corn kernels, drained
- 1 large avocado, diced
- 3 green onions, sliced
- 1/2 bunch cilantro, chopped (optional)
- 1 jalapeno, seeded and chopped
- 6 slices bacon, cooked and chopped
- 1/2 c. feta cheese (or cotija cheese)
- 15 oz. can black beans, drained and rinsed
- Dressing:
- 1/2 c. full fat mayonnaise (no substitutes)
- 3 T. freshly squeezed lime juice
- 1/8 t. ground cumin
- 1/4 t. paprika
- 1/2 t. chili powder
- 1 t. hot sauce
- salt and pepper, to taste
Steps
- Cook pasta according to package directions; drain, rinse under cold water; drain; toss with olive oil; set aside.
- Working in batches, place 1 layer of corn kernels in a cast-iron skillet over high heat; heat just until slightly charred; flip to char the other side. Repeat with the remaining corn; set aside.
- In a large bowl, place pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta and black beans.
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