Mini-shell mexican salad

Mini-shell mexican salad

Directions: 20 minutes
Cook time: 15 minutes
Servings: 6
Allergens: Wheat and triticale,
BBQ Plan ahead Vegetarian


  • 300 g pasta (mini-shells, fusilli, etc.)
  • 45 ml (3 tbsp.) olive oil
  • 60 ml (¼ cup) lime juice
  • Zest of 1 lime
  • 45 ml (3 tbsp.) red wine vinegar
  • 250 ml (1 cup) corn, frozen or fresh
  • 540 ml (1 can) black beans, rinsed and drained
  • 250 ml (1 cup) store-bought salsa (or 2 diced tomatoes)
  • 30 ml (2 tbsp.) fresh coriander, chopped
  • Salt and pepper, to taste


  1. Cook the pasta in salted boiling water until al dente, as per the instructions on the package.
  2. Drain and set aside to cool.
  3. In a small bowl, mix the oil, lemon juice and zest, and red wine vinegar.
  4. In a large bowl, blend together the remaining ingredients and add the cooled pasta.
  5. Add the vinaigrette.
  6. Season to taste.



Having pasta for dinner? Double the quantity so you can whip up a pasta salad for the next day’s lunch.

A delicious vegetarian recipe to add to your child’s lunch menu. Chances are they won’t even notice it’s veggie-only!