← All recipes

🍝 Pasta Salad with Beans, Chili and Avocado

386 kcal · 30 min · 4 servings

Ingredients

• 150 g spiral pasta
• 1 ripe avocado
• 2 tbsp lemon juice
• 150 g sour cream
• 1 clove of garlic
• 1 red chili pepper
• cilantro (some of its leaves)
• 1 bunch spring onions
• 1 small can corn kernels
• 250 g kidney beans (1 can)

Instructions

1. 1. Cook the pasta in salted water until al dente. Drain and rinse briefly with cold water to stop the cooking process.
2. 2. Halve the avocado, remove the pit, and scoop out the flesh. Puree the flesh together with the lemon juice, the pressed garlic clove, and the Creme Fraiche. Season the mixture to taste with salt and pepper.
3. 3. Slice the chili pepper into thin rings, removing the seeds in the process.
4. 4. Wash the spring onions, trim the ends, and slice them diagonally into thin rings. Drain the corn and beans in a sieve and let them drip dry.
5. 5. Mix the pasta and vegetables with the avocado mixture. Serve the salad garnished with the chili rings and fresh coriander.

Nutrition per serving

• kcal: 386
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 49 g