Hot summer days scream for a light meal.  This Mexican pasta salad is delicious and refreshing:



  • 1 pound pasta of your choice
  • 1/2 teaspoon sea salt
  • 1 can whole kernel corn, drained and rinsed (3 ears fresh, cooked corn may be substituted!)
  • 1 can black beans, drained and rinsed
  • 1/2 red onion finely diced
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 cup chopped cilantro
  • 1 avocado, diced
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • pinch of sea salt (about 1/2 teaspoon)
  • 1/2 cup olive oil
  • 1/3 cup key lime juice
  • 1/2 teaspoon black pepper
  • 2 cups queso fresco or feta cheese, crumbled for topping 

Make dressing with olive oil and key lime juice and black pepper in a mason jar.  Shake to combine then set aside.  Boil pasta for 8 minutes (until al dente) and then drain.  Rinse under cold water.  Place pasta in a large bowl, then pour dressing on top.  Allow to sit in refrigerator overnight or for a couple of hours for the pasta to be "married and flavored" in lime dressing.  Combine rinsed corn and black beans, then season with cumin and cayenne pepper.  Add cilantro, tomatoes and avocado, last.  Combine with pasta and serve chilled.