Chili Mac Salad

Wow! I have discovered something that my two year old will eat! Well, at least this week he will eat it. I'll take it though! This pasta salad can be served hot or even cold on those hot summer days. 

Here's what you'll need to get started:

1 box brown rice elbow pasta
1 lb grass-fed ground beef
1 pint of grape tomatoes, sliced in halves or quartered
1 small red onion, sliced
1 ripe avocado, diced
1 can no salt added whole kernel corn, drained and rinsed
1 can no salt added black beans, drained and rinsed
1 can no salt added kidney beans, drained and rinsed
1/2 cup fresh cilantro, chopped
Juice of two limes
1 tbsp olive oil (EVOO)
2 tsp cumin
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste 

Begin by cooking your pasta of choice. Don't forget to always salt your pasta water! While your pasta is cooking, add the chopped tomatoes, red onion, and cilantro along with the rinsed corn and beans to a large bowl. Stir ingredients together. Next, begin to cook your lean ground meat in a nonstick skillet. Bring skillet to medium high heat, drizzle the pan with a little olive oil, and add in the meat. When the meat begins to brown, add in the cumin, chili powder, garlic powder, salt and pepper. Stir the meat periodically until completely browned through. Add your cooked pasta to the bowl with your chopped ingredients, corn, and beans. Stir in the 2 tbsp. of EVOO and lime juice. Next, mix in your cooked meat. Finally, gently fold in your cubed avocado. Add additional salt and pepper if needed.

Now you have a fresh, light southwest meal the whole family will love!

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