Salad
2 cups farfelle pasta, uncooked
3 cups sweet corn (cut off the cob, frozen, or canned)
1 large avocado
3 green onions
1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
1/2 cup vegan bacon bits (or chopped and cooked vegan bacon strips of choice)
1 can black beans, drained and rinsed
Dressing
1/2 cup vegan mayo
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder or chipotle chili powder
1 teaspoon Sriracha or hot sauce
Pinch of salt and ground black pepper
Cook the pasta according to package directions. Drain and rinse under cold water.
Roast the corn. Preheat oven to 400. Add thawed and dried corn to a cookie sheet and roast 20 minutes or so, stirring once, until browned. Let cool.
Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then finely chop the bacon. Add black beans.
In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, and bacon. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon or avocado. Add those in separately right before enjoying.**
Toss together.
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
Toss with the salad and enjoy!
