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Ingredients
  • 1 lb medium pasta shells, (or other pasta shape)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups corn, frozen, canned, or fresh (cooked)
  • ½ cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1 ½ cups salsa
  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 2 tablespoons Old El Paso taco seasoning
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, firm but ripe - diced
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