Go Back

Wow Your 4th of July Guests with this Pasta-less Zucchini Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • For the pasta salad:
  • 2 zucchinis peeled and then spiralized
  • 3/4 cup of black beans
  • 3/4 cup of red kidney beans
  • 1.5-2 ears of corn
  • 4 tbsp pepitas or more, if you like!
  • 1 red bell pepper diced (about 3/4 - 1 cup)
  • 3/4 cup onion diced
  • 1/4 tsp cumin
  • 1/4 tsp Mexican seasoning optional
  • 1/4 tsp chili powder
  • 1 tbsp lime juice
  • For the Avocado Lime Cilantro Dressing makes about 1/2 - 3/4 of a cup
  • 2-3 tbsp cilantro chopped
  • 1/2 medium garlic clove minced
  • salt and pepper to taste (I like about 1/2 - 1 tsp of salt and 1/4 tsp pepper)
  • 2 tbsp olive oil
  • juice of 1/2 of a lime
  • 1 avocado insides chopped

Instructions

  • In a saucepan, place in your corn and then enough water to cover the corn completely. Boil the water and after 2-3 minutes, pour corn into a colander, drain, pat dry, and shave off kernels into a large bowl, using a knife. Set aside.
  • Combine all of the ingredients for the dressing and place in a food processor. Pulse until creamy and place aside, in the refrigerator.
  • In the bowl with the corn, add zucchini noodles, pepitas, beans, cumin, Mexican Seasoning, chili powder, red bell peppers and onions. Pour in about 1/2 cup of avocado dressing and mix thoroughly to combine. Add more if desired. Top with more pepitas and serve.