2 small oranges, zested and juiced
2 small limes, zested and juiced
2 small lemons, zested and juiced
4 cloves garlic, minced
2 Tbsp Mexican seasoning
1 Tbsp honey
¼ C grapeseed oil
1 pinch red pepper flakes
1 medium red onion, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 large orange bell pepper, chopped
2 cans black beans, rinsed and drained
12 oz frozen corn
2 C tomato, chopped
12 oz whole-grain penne pasta
3 medium avocados, chopped
1 bunch cilantro, chopped
Combine orange, lemon and lime zest and juice in a jar with garlic, Mexican seasoning, honey, grapeseed oil and red pepper flakes. Shake well.
Cook pasta according to box directions until al dente. Do not overcook pasta or it will become mushy. Toss pasta with beans and remaining vegetables except avocado and cilantro.
If serving this pasta salad later in the day, toss the pasta and vegetables with half the vinaigrette and chill. When it’s time to serve, toss it with the rest of the dressing, and fold in the avocados and the cilantro.
If serving it right away, toss in all the dressing; then fold in the avocado and the cilantro. Chill for 20 minutes and serve. Makes approximately 16 servings.
Recipe and photo courtesy ofmotherrimmy.com.