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Tex-Mex Pasta Salad

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Avocados, peppers, and beans? That's a fresh Southwestern combo! And if you don't have avocados, throw in an extra can of beans.

Serves: 12

Cooking Time: 15 min

What You'll Need:
  • 1 (16 ounce) box twist pasta
  • 1 red or green bell pepper, chopped
  • 1 (16 ounce) can black beans or kidney beans, drained
  • 1/2 cup sliced black olives
  • 1 (16 ounce) jar salsa
  • 1/2 cup sour cream
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cumin
  • 1 small avocado, peeled and chopped
  • 1 tablespoon fresh lemon or lime juice
  • 1/3 cup grated Parmesan cheese
What To Do:
  1. In a large pot of boiling salted water, cook pasta to desired doneness; drain, rinse under cold water, drain again, and place in a large bowl. Add pepper, beans, and olives.
     
  2. In a medium-sized bowl, combine salsa, sour cream, garlic, and cumin; add to pasta mixture.
     
  3. In a small bowl, toss avocado with lemon juice, then gently blend with pasta mixture.
     
  4. Sprinkle with Parmesan cheese and serve.
     

OOH ITS SO GOOD!

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