Mexican pasta salad

Ingredients

• 280 g Pasta, without eggs
• 1 tbsp Lime juice
• 2 tbsp Water, cold
• 1 pcs Avocado, sliced
• 1 clove Garlic, minced
• 100 g Green beans, blanched
• 70 g Corn kernels, fresh
• 1 pcs Red bell pepper, sliced
• 260 g Canned kidney beans, drained
• 1/2 tsp Pepper, black ground
• 1/2 tsp Fine sea salt

Method

1. Cook the pasta according to package directions.
2. Drain, reserving the water and place aside.
3. Simmer the green beans and corn in the pasta water for 2 minutes.
4. Drain and place aside.
5. In a food blender, combine the avocado, garlic, lime juice, water, salt and black pepper.
6. Place the pasta in a bowl.
7. Add the avocado dressing and toss to combine.
8. Add the rinsed kidney beans, corn, green beans, and bell pepper.
9. Stir gently and chill for 20 minutes.
10. Serve.