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Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.

Polly Parkinson, Salt Lake City, Utah
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water.

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  • In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste.

  • In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste.

  • Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.

Nutrition Facts

335 calories; calories from fat 27%; protein 12g; fat 9.9g; saturated fat 1.5g; carbohydrates 54g; fiber 7.4g; sodium 210mg; cholesterol 1.5mg.
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