Chipotle Pasta Salad Recipe | Cacique

Ingredients

• 16 ounces of pasta, cooked according to package instructions
• 1 head of grilled corn, removed from cob (about 1 cup of corn, if using canned)
• 2/3 cup of black beans
• 1 cup of cherry tomatoes, halved
• ½ of an avocado, diced
• ¼ cup of cilantro, chopped
• ½ cup of red onion, diced
• 1/4 cup of Cacique® Cotija cheese, crumbled
• ½ an avocado, diced
• 1 cup of Cacique® Original Mexican Style Sour Cream
• 4 tablespoons of lime juice
• 2 cloves of garlic
• ¼ teaspoon of cumin
• ½ teaspoon of salt
• ½ teaspoon of freshly ground black pepper
• 3-4 tablespoons of water to thin the dressing as needed
• 1 small chipotle pepper from adobo sauce