Taco Pasta Salad | Local Recipes | Shorebread

Ingredients

• 1 pound pasta shells (medium, or other pasta shape)
• 15 ounces black beans (rinsed and drained)
• 2 cups corn (frozen, canned, or fresh, cooked)
• 1/2 cups cilantro (finely chopped)
• 2 tomatoes (seeded and diced)
• 1 1/2 cups salsa
• 1/3 cups olive oil
• 1/4 cups lime juice
• 2 tablespoons taco seasoning (Old El Paso)
• 2 cloves garlic (minced)
• salt
• pepper
• 2 cups Mexican cheese blend (shredded)
• 3 avocado (firm but ripe – diced)