Southwestern Pasta Salad
Ingredients
- 8 ounces rotini pasta
- ⅓ cup vegetable oil
- ¼ cup fresh lime juice
- 2 tablespoons chili powder, or to taste
- 2 teaspoons ground cumin, or to taste
- ½ teaspoon salt
- 2 cloves garlic, crushed
- 1 ½ cups whole kernel corn
- 1 (15 ounce) can black beans, drained and rinsed
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ½ cup fresh cilantro leaves
- 1 cup chopped roma (plum) tomatoes
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Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
- Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
- Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
Source
Original recipe: View Original
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