Mexican Pasta Salad
Cold pasta tossed with corn fried in bacon fat, black beans and sour cream, sharpened with lime and topped with crisp bacon and feta.
Ingredients15
- Pasta250g
- Canned Corn425g
- Scallions2 Stück
- Cherry Tomatoes250g
- Vegetable Oil1 EL
- Bacon4 Scheiben
- Smoked Paprika1 EL
- Canned Black Beans200g
- Sour Cream150g
- Limes0.5 Stück
- Feta Cheese100g
- Cilantro40g
- Salt1 TL
- Pepper1 TL
- Olive Oil1 EL
Instructions
- 1
Cook the pasta in plenty of salted water until al dente. Drain it and tip it straight into a bowl, then coat it with a little olive oil so it stays loose while it cools.
- 2
Render the bacon in a skillet until crisp, drain it on paper towels and chop it fine. Fry the corn hard in the remaining bacon fat for 5 to 6 minutes, until it picks up golden brown char marks.
- 3
Sweat the seasoned corn with the white parts of the scallions and the smoked paprika for a moment. Add it to the pasta and toss it thoroughly with the halved tomatoes, black beans, cold sour cream and lime juice.
- 4
Crumble the feta over the top, fold in the bacon and let the salad sit in the refrigerator for at least 30 minutes. Serve garnished with cilantro and the scallion greens.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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