Vegan Mexican Pasta Salad (oil free & gf) - Brand New Vegan
If it's too hot to cook - then try this Mexican Pasta Salad! It's 100% vegan, oil-free, and with the right pasta can be gluten-free as well.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.brandnewvegan.com.
Ingredients
- 6 oz brown rice Fusilli pasta
- 15 oz can black beans, rinsed & drained
- 1 cup corn (freshly roasted, frozen, or canned)
- 2-3 green onions, finely chopped
- 4 oz can green chile (optional but adds more spice and flavor)
- 3/4 cup cherry or grape tomatoes
- small handful of baby spinach and/or cilantro
- 1/2 cup hulled unsalted sunflower seeds
- 1 cup water (divided)
- 1-2 chipotle peppers with 1-2 tsp of the adobo sauce
- 2 cloves garlic
- 2 Tbs apple cider vinegar
- 1 1/2 tsp maple syrup
- 1 tsp smoked paprika
- 1/2 salt (or to taste)
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