Ingredients

• 1 , 12 ounce
• 0.25 cups extra-virgin olive oil
• 0.25 cups fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground red chile pepper
• 0.25 teaspoons cayenne pepper
• salt and ground black pepper to taste
• 1 , 9 ounce
• ½ , 15 ounce
• ½ , 15 ounce
• 2 greens onions , sliced
• 2 avocadoss - peeled , pitted, and diced

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
2. 2 Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

Nutrition per serving