Southwestern Pasta Salad (Vegan)

Ingredients

• 12 oz farfalle pasta
• 1 heaped cup black beans (canned)
• 1 1/2 cups corn
• 2 cups cherry tomatoes, cut into halves
• 1 orange bell pepper, cut into stripes
• 1 avocado, cut into medium-sized chunks
• 3 green onions, cut into rings
• 1/2 cup fresh cilantro, chopped (optional)
• 1 tablespoon fresh lime juice
• 2 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika powder
• 1 tablespoon white wine vinegar
• 1 splash agave
• 1 tablespoon water
• 1-2 cloves of garlic, minced
• black pepper
• salt

Instructions

1. Prep the ingredients: chop aromatics and vegetables, and pat the protein dry so it browns well.
2. Heat a skillet with a little oil over medium-high heat. Cook the protein until lightly browned, then add vegetables and sauté until tender-crisp.
3. Stir in the seasoning blend with a splash of water and cook 2-4 minutes until everything is coated and flavorful. Taste and adjust salt, heat, and acidity.
4. Serve hot over rice, in tortillas, or on toasted bread based on the dish style. Add fresh herbs or crunchy toppings before serving.