Name: Mexican Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 ounces uncooked pasta; 1 15-ounce can black beans; 1 15-ounce can whole kernel corn; 1 15-ounce can beans, drained; 1/2 cup chopped fresh cilantro; 1 green pepper (chopped); 2 cups grated Monterey Jack cheese; 1/2 cup sliced black olives; 1½ to 2 cups salsa; Tortilla chips; Sour:cream (optional)

Mexican Pasta Salad

Whether a side dish or main dish, a salad is perfect for spring and summer.

Mexican Pasta Salad

Prep Time 15

Cook Time 15

Total Time 30

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Servings

Ingredients

8 ounces uncooked pasta
1 15-ounce can black beans
1 15-ounce can whole kernel corn
1 15-ounce can beans, drained
1/2 cup chopped fresh cilantro
1 green pepper chopped
2 cups grated Monterey Jack cheese
1/2 cup sliced black olives
1½ to 2 cups salsa
Tortilla chips
Sour:cream optional

Instructions

Cook pasta according to package directions. Drain, rinse in cold water, drain again and set the pasta aside.
Drain and rinse black beans. Drain corn and garbanzo beans.
In a large bowl, combine pasta, black beans, corn, garbanzo beans, cilantro, green pepper, cheese and olives.
Add about 1 cup salsa and mix to combine.
Cover and refrigerate for at least 1 hour for the flavors to combine.
Before serving, season to taste by stirring in up to 1 cup more salsa.
Line the serving bowl with tortilla chips and spoon the salad in the center. Garnish with additional tortilla chips, a dollop sour cream, salsa, and a sprig of cilantro. .