Corn and Black Bean Tortellini Salad

SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Minutes

1 (19-ounce) bag frozen cheese tortellini pasta
1 cup chile-lime salad dressing, recipe follows
1 orange bell pepper, cut into bite-size pieces
1 English cucumber, cut into moons (halved and sliced)
1/4 medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
3 ears grilled corn, cut off the cob
1 (15-ounce) can BUSH’S® Black Beans, rinsed and drained
1/2 jalapeno, seeded and diced
4 ounces feta cheese, crumbled
1 avocado - peeled, pitted and diced (optional)
1/2 cup chopped fresh cilantro (optional)

Bring a large pot of water to a boil and cook tortellini according to directions on the package (do not add salt to the water). Drain. Pour cooked tortellini into a large serving bowl.

Pour dressing over tortellini and gently toss with salad tongs until the hot tortellini is well coated. It will absorb some of the dressing as it sets.

Add the peppers, cucumber, onion, tomatoes, corn, black beans and jalapeno to the bowl. Toss to combine. Top with feta cheese, avocado, and cilantro.

Serve and enjoy.

Chile-Lime Salad Dressing
1/2 cup fresh lime juice
1/4 cup olive oil
2 tablespoon honey
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon New Mexico chili powder

In a pint-size mason jar add salad dressing ingredients, shake mason jar until dressing is combined.

Recipe developed by Donna Elick - The Slow Roasted Italian
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