This recipe is adapted from a recipe originally found on getinmybelly.com (http://getinmybelly.com/street-corn-pasta-salad)
1 lb pasta (farfalle or elbows are my favorite to use)
corn (12 oz frozen or 3 fresh ears, steamed and cooled)
2 avocados, diced
1 bunch green onions, chopped (can sub red onion)
1 sweet pepper, diced
1 jalapeno, serrano or other small hot pepper, diced
2 tomatoes, diced
Cook, drain and rinse your pasta. Combine all ingredients in large bowl. Toss with dressing.
1/2 cup mayo (I use Just Mayo, which is vegan)
juice of 2 limes
1/8 tsp cumin
1/4 tsp paprika
1/2 tsp chili powder (I like Mexican hot chili powder)
1 tsp Sriracha
pinch of salt and pepper
Whisk together all ingredients and toss with pasta and veggies.
This salad is easy to customize – add more or less veggies to your taste. Add black beans, if you enjoy them. This salad works well as a main dish or a side.