Mexican Pasta Salad
Try this Mexican Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1 (15 ounce) can black beans drained and rinsed
- pepper to taste
- 1 large tomatoes chopped
- 8 ounces chunky pasta (such as rotini wheels, medium macaroni, etc)
- 1 (15 ounce) can whole kernel corn (or the equivalent in frozen cor
- 1 ⁄2 large red onion chopped
- 1 large bell pepper chopped (green, red, yellow - whatever color you have on hand)
- 1 -2 tablespoon olive oil
- 1 -2 tablespoon lemon juice (you can also use lime juice)
- 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)
- Carbohydrate 3.914021 g
- Cholesterol 0 mg
- Fat 0.157766 g
- Fiber 0.827250008487701 g
- Protein 0.715315 g
- Saturated Fat 0.023782 g
- Serving Size 1 1 -8 Units US (119g)
- Sodium 2.6564 mg
- Sugar 3.0867709915123 g
- Trans Fat 0.087994 g
- Calories 17 calories
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).
