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.
Ingredients
1 box
Black Beans
1 unit
Green Bell Pepper
1 teaspoon
Chili Flakes
¼ ounce
Cilantro
1 unit
Corn on the Cob
2 clove
Garlic
1 unit
Lime
1 unit
Red Onion
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
1 ounce
Pepitas
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
unit
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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!
