Mexican Pasta Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
• 1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
• 1/2 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 tomato, chopped
• 1 -2 tablespoon olive oil
• 1 -2 tablespoon lemon juice (you can also use lime juice)
• pepper, to taste
• tastefully simple ranch fiesta dip mix, to taste or 1 spicy seasoning mix (such as mrs dash extra spicy) or 1 garlic powder
• cilantro, chopped,to taste
• 1/2 cup shredded cheddar cheese (or to taste, i have also used shredded monterey jack and shredded mexican soft cheese. if you are ve)

Recipe

• 1 cook the pasta (al dente) during approximately the last 2 minutes of cooking time, add the corn.
• 2 while the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
• 3 drain the pasta and corn.
• 4 rinse the pasta and corn in cold water until the mixture is cool or cold.
• 5 add the pasta/corn mixture to the other ingredients and mix.
• 6 before serving, sprinkle mixture with shredded cheese.
• 7 (optional) if you are vegan, do not complete this step.
• 8 *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.
• 9 you can also add cooked, diced or chopped chicken (great for leftovers).