Description
A simple pasta salad with Southwest flavors.
Ingredients
Scale
- 1 pound rotini pasta
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 red bell pepper, chopped
- 1/2 cup red onion, chopped
- 1/2 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooled pasta, black beans, corn, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture. Toss gently to coat all ingredients evenly.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- You can add 1 cup of shredded Monterey Jack cheese for extra flavor.
- For a spicier salad, add one diced jalapeño pepper to the mix.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Keywords: pasta salad, southwest, black bean, corn, summer salad, cold salad