Description

A salad of delicious toasted corn, crispy bacon, pasta, beans, some crumbly feta and a hint of chili, all tossed up with a lime and cilantro dressing.

Ingredients

Scale

For the Mexican Street Corn Pasta Salad:

2 cups cooked, small pasta
3 cups frozen corn, toasted on a hot pan
3 spring onions, finely sliced
½ bunch cilantro, chopped
2/3 medium size red/ green chillis, finely chopped (remove pips for less heat)
6–8 strips of crispy bacon bits
1 cup crumbled feta cheese
1 cup finely sliced celery (3 medium stalks)
1 cup finely chopped medium red pepper
1 can black beans rinsed and drained

For the Lime and Cilantro Salad Dressing:

Dressing

1 clove garlic
2 avocados
2 tbs olive oil
6 tbs water
½ cup cilantro
1 tbs spring onions
3 tbs apple cider vinegar
Juice of 2 limes
½ tsp paprika
½ tsp smoked chilli flakes
Salt and black pepper to taste

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Instructions

For the salad:

Add all the ingredients together in a bowl, and gently toss until all are evenly distributed.

For the dressing:

Roughly chop all the ingredients, add to a blender, and blend until smooth.

To serve:

Add the dressing just before serving up into your chosen cups.

Garnish with lime slices, cilantro and chilis.

Notes

The consistency of this salad dressing is quite thick, so you can make it more liquid by adding a little more olive oil or even a tbsp or two of water, if needed.

Prep Time: 30 mins
Cook Time: 10 mins