Spicy Three-Bean Pasta Salad
- Ready In:
- 1hr 10mins
- Ingredients:
- 22
- Serves:
-
20
ingredients
- 1 lb pasta (I prefer small sea shells or elbow macaroni)
- 2 (15 ounce) cans black beans
- 2 (15 ounce) cans pinto beans
- 2 (15 ounce) cans dark red kidney beans
- 1 (16 ounce) package frozen corn, thawed
- 12 ounces monterey jack pepper cheese, cubed
- 1 (15 ounce) can black olives, sliced
- 2 medium tomatoes, coarsely chopped
- 1 medium cucumber, diced
- 3 green onions, coarsely chopped
- 1 medium carrot, peeled & shredded
- 1 cup bell pepper, seeded & diced (assorted colors add to presentation and flavor)
-
For the Dressing
- 2 cups extra virgin olive oil
- 1 limes, juice of (enhances flavor of olive oil) or 1 lemon, juice of (cuts olive flavor)
- 2 garlic cloves, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried cilantro
- 1⁄2 teaspoon red pepper flakes
- 1 dash cayenne pepper (optional)
directions
- Boil pasta according to pkg directions; set aside to cool.
- While waiting for pasta, combine dressing ingredients and set aside. (Rolling the lime while putting pressure on it with the palm of your hand helps release the juice.).
- Once the pasta is cool, place into large mixing bowl.
- Place beans in colander, rinse and drain well, and add to mixing bowl.
- Place frozen corn into colander and allow to thaw. (I sometimes run cold water over corn to thaw faster.) Drain well and add to mixing bowl.
- Add remaining ingredients and dressing to mixing bowl; mix well.
- NOTES: Salad tastes great when served immediately but is even better the next day.
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RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.