Southwestern Tortellini Salad
with Black Beans, Sweet Corn, and Cilantro
Get ready for a Southwestern twist on pasta salad! This warm salad is full of beans, cilantro, corn, and chili flakes for a very unique spin. Cheese-filled tortellini are a major upgrade from regular old pasta.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Green Bell Pepper
Corn on the Cob
(Contains Eggs, Milk, Wheat)
Not included in your delivery
Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve, peel, and thinly slice the red onion. Cut the corn kernels off the cob. Core, seed, and dice the bell pepper. Juice half the lime; cut the other half into wedges. Finely chop the garlic and cilantro. Drain and rinse the black beans.
Add the tortellini to the boiling water and cook for 5-7 minutes, until tender and floating to the top of the water. Drain, then toss with a drizzle of olive oil to prevent the tortellini from sticking.
Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and bell pepper and cook, tossing for 4-5 minutes, until softened. Season with salt and pepper.
Add the corn, garlic, and a pinch of chili flakes (to taste) to the pan and cook for 2-3 minutes, until the corn is tender. Season with salt and pepper.
Add the beans, tortellini, sour cream, and lime juice to the pan and toss for 1-2 minutes, until a creamy sauce has formed. Remove the pan from the heat and stir in half the cilantro.
Serve: Garnish the southwest tortellini salad with the remaining cilantro and pepitas on top. Serve lime wedges to the side for squeezing. Enjoy!