Southwestern Tortellini Salad

🥘 Ingredients

• black beans
  15 oz
• cheese tortelloni
  10 oz
• chili flakes
  ½ tsp
• cilantro
  ½ cup
• corn on the cob
  1 unit
• garlic
  2 cloves
• green bell pepper
  1 unit
• lime
  1 unit
• olive oil
  2 tbsp
• pepitas
  2 tbsp
• pepper
  1 tsp
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp

🍳 Cookware

• medium pot
• large pan

1. 

   1

   black beans green bell pepper chili flakes cilantro corn on the cob garlic lime red onion cheese tortelloni pepitas sour cream olive oil salt pepper

   black beans: 15 oz, green bell pepper: 1 unit, chili flakes: ½ tsp, cilantro: ½ cup, corn on the cob: 1 unit, garlic: 2 cloves, lime: 1 unit, red onion: 1 unit, cheese tortelloni: 10 oz, pepitas: 2 tbsp, sour cream: 2 tbsp, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 2

   Wash and dry all produce. Halve, peel, and thinly slice red onion. Cut kernels off corn on the cob. Core, seed, and dice green bell pepper. Juice half the lime and cut the other half into wedges. Finely chop garlic and cilantro. Drain and rinse black beans.
3. 

   3

   Bring a medium pot of salted water to a boil. Add cheese tortelloni and cook ⏱️ 6 minutes until tender and floating. Drain and toss with a drizzle of olive oil to prevent sticking.
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium heat. Add red onion and green bell pepper. Cook, tossing ⏱️ 4 minutes , until softened. Season with salt and pepper.
5. 

   5

   Add corn kernels, garlic, and a pinch of chili flakes to the pan. Cook ⏱️ 2 minutes until corn is tender. Season with salt and pepper.
6. 6

   Add black beans, cheese tortelloni, sour cream, and lime juice to the pan. Toss ⏱️ 1 minute until a creamy sauce forms. Remove pan from heat and stir in half the cilantro.
7. 7

   Divide salad between plates. Garnish with remaining cilantro and pepitas. Serve lime wedges on the side.