Wow Your 4th of July Guests with this Pasta-less Zucchini Pasta Salad
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 2
- 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
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.