Mexican Pasta Salad

Recipe by Jeanelle71
READY IN: 20mins
SERVES: 5-8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
  • 1
    (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
  • 12
    large red onion, chopped
  • 1
    (15 ounce) can black beans, drained and rinsed
  • 1
    large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
  • 1
    large tomatoes, chopped
  • 1 -2
    tablespoon olive oil
  • 1 -2
    tablespoon lemon juice (you can also use lime juice)
  • pepper, to taste
  • 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
  • cilantro, chopped,to taste
  • 12
    cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)
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DIRECTIONS

  • Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
  • While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
  • Drain the pasta and corn.
  • Rinse the pasta and corn in cold water until the mixture is cool or cold.
  • Add the pasta/corn mixture to the other ingredients and mix.
  • Before serving, sprinkle mixture with shredded cheese.
  • (OPTIONAL) If you are vegan, do not complete this step.
  • *Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
  • You can also add cooked, diced or chopped chicken (great for leftovers).
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