Mexican Bowtie Pasta.

Here's another I got from LittleBirdieSecrets that's yummy... I loved it because I could get it ready earlier in the day, and not have to fuss with anything now that we're in the after school rush.

The original recipe called for mayo, and I subbed nayonaise for it {since they didn't have vegenaise at Sprouts}. Nayonaise has more soy in it then I'd prefer... so, I'll work on that or try it with vegenaise sometime. But it's so yummy and for sure going in the rotation!! The original has chicken and cheese added to it, if that's your flavor check out the link above.

2 cans black beans, drained and rinsed
1/2 cup frozen corn, run under cold water for a minute
1/4 cup diced red onion
1 avocado, diced
1/2 cup diced tomato
Juice from 1 lime
1/2 cup vegenaise {or mayonaise}
1 cup salsa of your choice
2-3 cups bowtie pasta (cook 2 min. less that directed)
1/2 c. chopped cilantro

Combine first six ingredients in a bowl. Chill. Mix mayo and salsa together and pour over cooked pasta. Chill. Before serving, add veggies to pasta. Toss with cilantro. Serve cold.

*You can also omit the pasta and serve as a yummy dip with tortilla chips!

belly biters: all {yum!!}