I can’t believe summer is almost over! Let’s have a moment of silence………..I’ve decided to make the most of the last few weeks of those golden moments. Yes, school starts tomorrow for my girls but the weather is still screaming summer and that’s all I need! I do love this time of year because all the yummy goodness is coming from the garden and we get to partake of it. I don’t know if you’re like me but I think the veggies and fruit, in summer, taste so much better than what you get in your stores in the winter months. So let’s celebrate with a honest to goodness, divine salad!
Ingredients:Click to print
1 box of your favorite pasta
1- 15 ounce can black beans, drained
1 1/2 cups fresh or frozen corn
1/2 orange bell pepper, chopped
1/2 red bell pepper, chopped
3 to 5 green onions, sliced
5 ounces cherry tomatoes, halved
2 avocados, pitted and halved
3 cloves garlic, minced
1/2 teaspoon cumin
3 green onions
3 Tablespoons plain Greek yogurt
Juice of 1/2 of lime
3/4 cup milk
1/4 to 1/2 teaspoon taco seasoning packet
1/2 teaspoon pepper
1 teaspoon salt
- Cook pasta according to package directions. Drain and rinse with cold water. In a large bowl, pout pasta, black beans, corn, bell peppers, sliced green onions, and cherry tomatoes. Toss.
- In a blender, combine avocados, the 3 green onions, garlic, cumin, Greek yogurt, lime juice, milk and taco seasoning. Mix until well combined and creamy. If you think it’s too thick add a little more milk. Get it a taste and then add the salt and pepper.
- You can serve the dressing by letting each person drizzle their own or you can toss it with the salad. Either way, you will enjoy it!