Cilantro‑Lime Tortilla Pasta Salad

Ingredients

• 2 large Corn tortillas
• 100 g Linguine pasta
• 1/2 cup Black beans, cooked and drained
• 1/4 cup Queso fresco, crumbled
• 1/4 cup Fresh cilantro leaves
• 2 tablespoons Lime juice
• 1 tablespoon Olive oil
• 1 clove Garlic, minced
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Instructions

1. 1

   Slice the corn tortillas into thin ribbons (about 1/4 inch wide). Heat a dry skillet over medium heat and toast the tortilla ribbons for 2‑3 minutes, stirring frequently, until lightly crisp; set aside to cool.

2. 2

   Bring a pot of salted water to a boil, add the linguine, and cook al dente according to package directions (about 9‑11 minutes). Drain, rinse briefly with cold water, and transfer to a large bowl.

3. 3

   In a small bowl whisk together lime juice, olive oil, minced garlic, chopped cilantro, salt, and black pepper to form the dressing.

4. 4

   Add the toasted tortilla ribbons, black beans, and crumbled queso fresco to the linguine. Pour the dressing over the salad and toss gently to combine. Adjust seasoning with extra salt or lime juice if desired.

5. 5

   Serve immediately or chill for up to 30 minutes for a colder salad. Enjoy!