This is a perfect potluck dish.
1 package (12 ounces) bowtie noodles
1 can roasted corn (drained and rinsed)
1 can black beans (drained and rinsed)
1 pint cherry tomatoes (cut in half)
2 diced green bell peppers
Can of sliced black olives (drained)
4 chopped green onions
1/2 cup chopped cilantro
Optional: 2 large avocados
½ cup of Vegenaise
2 tbl ketchup
1 tbl red wine vinegar
1 tbl extra virgin olive oil and 1 tsp extra to dress the noodles after cooking
Juice of 2 limes
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Optional: 1/2 teaspoon Italian herb blend
Salt and pepper to taste
Prepare the noodles according to the package, but be sure to add 1 tsp of salt to the cooking water. Cook to al dente, where they still have a slight bite to them and are not mushy.
While the noodles are cooking start the dressing. Mix with a fork the Vegenaise. Ketchup, vinegar, olive oil, lime juice, and spices. Set aside.
In a large bowl mix the corn, beans, tomatoes, bell peppers, olives, green onions, and cilantro. Add salt and pepper to the veggies according to your taste.
Once the noodles are cooked, drain in a colander and rinse with cold water. Add a tsp of olive oil to the noodles so they don’t stick together.
Once the noodles are cooled add to the bowl of veggies along with the dressing. Add salt and pepper again to your liking. I like to pop the salad in the frig for 10 min to have the flavors marry before eating.
If you decide to add avocado, cut into bite-sized chunks and add to the salad right before serving.