Chipotle Pasta Salad with Black Beans and Corn

Instructions

1. 1

   Bring the 2500 ml water and 1 tsp of the salt to a boil in a covered 4–5 litre saucepan over high heat. Allow about 10–13 minutes for heating, and begin the dressing and vegetable preparation while you wait.

2. 2

   Add the dry fusilli, stir and cook uncovered over medium-high heat at a steady boil until tender, following the package timing, usually 10–12 minutes. Add the fresh corn kernels for the final 2 minutes and return to a boil.

3. 3

   While the water heats and the pasta cooks, finely chop the chipotle pepper with its clinging adobo sauce and grate the garlic. In a large mixing bowl, whisk them with the yogurt, lime juice, honey, smoked paprika, onion powder, black pepper and remaining 0.5 tsp salt.

4. 4

   During the same cooking time, remove the bell pepper stems and seeds and dice the flesh. Thinly slice the green onion, halve the tomatoes and chop the cilantro. Drain and rinse the black beans, measuring 240 g after draining, then add them and the prepared vegetables to the dressing.

5. 5

   Drain the pasta and corn into a colander. Rinse under cold running water, tossing gently, until cool throughout. Shake well and leave to drain for 2 minutes so excess water does not thin the dressing.

6. 6

   Add the cooled pasta and corn to the bowl and toss thoroughly. Crumble and gently fold in the queso fresco, using pasteurized cheese made with microbial or vegetable rennet rather than animal rennet. Divide into four portions and serve immediately; no chilling is required. Refrigerate leftovers within 2 hours.