Mini-Shell Mexican Salad

Directions20 minutes
Cook time15 minutes
Makes6 servings


Cook the pasta in salted boiling water until al dente, as per the instructions on the package. Drain and set aside to cool.

In a small bowl, mix the oil, lemon juice and zest, and red wine vinegar.

In a large bowl, blend together the remaining ingredients and add the cooled pasta. Add the vinaigrette. Season to taste.


  • 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


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!

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