1 box of Fusilli Pasta
10 oz of cherry tomatoes, halved
1 red bell pepper, diced
1 red or yellow onion, diced (if it's a large onion, use half)
Cilantro
1 14 oz of black beans
2 cups of fire roasted corn (or corn cooked with paprika and chili powder)
Kosher salt and pepper
For the dressing:
1 cup water
1 cup unsalted cashews
1 lime or 1 tsbp of lime juice
3 garlic cloves
3-4 chipotle peppers packed in adobo sauce (Mariano's carries this!)
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
Note: We didn't realize we bough creamy corn so we ended up draining it and cooked it with smoked paprika for the "fire-roasted corn" and used yellow onion since we had leftovers
Directions
1. In a blender, add water and cashews and blend till smooth and add in the rest of the ingredients. Blend until perfectly smooth
2. Cook your pasta 6-8 mins and drain
3. Dice your pepper, onion and cilantro
4. **If you didn't purchase fire roasted corn in a can, then go ahead and cook your corn in a pan with paprika until "roasted"
5. Combine all the ingredients into a large bowl and mix well. Add pepper and/or salt for extra seasoning
This recipe was inspire by Plays Well With Butter. To view her version click here