Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!
When I first developed this recipe for a local grocery store, I called it Avocado Salad and added at least four avocados. In fiquiring the costing per serving for Sweets and Eats, I discovered it wasn’t affordable. So I added less avocados and kept the taste the same. It is great to serve as a meal by itself, on a salad plate or as a side for a Mexican meal. I love this salad just as my clients did. It has a lot of versatility; as you can see I used yellow tomatoes instead of red and I used green bell pepper right from the garden. If there is something you don’t like, leave it out. Make it yours- it’s one of those recipes. Enjoy!
Keyword avocado, black beans, cilantro, whole kernel corn
Total Time 30 minutesminutes
Equipment
knife
cutting board
Ingredients
1pintcherry tomatoeshalved
1yellow bell pepperseeded and 1/2 inch diced
1/2 cupred onionchopped
1jalapeno pepperseeded and minced
1-15 ouncecan black beansdrained and rinsed
1-15 ouncecan whole kernel corn drained
fresh juice of 2 limes
1/4cupolive oil
1teaspoonsalt
1/2teaspoonblack pepper
1clovegarlicpeeled and minced
1/4cupfresh cilantrochopped
2avocadospeeled, seeded and diced
Instructions
PLace tomatoes, pepper, onion, jalapeno pepper, black beans and corn in a large bowl.
Mix together the lime juice, olive oil, salt, pepper and garlic. Pour over vegetables and toss well.
Just before serving, fold in the avocados and cilantro. Can be served at room temperature or chilled.
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