 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
|
Great southwestern twist on pasta salad! I like to make this when we've had chicken fajitas, and add some of the leftover chicken to the salad. Ingredients:
dressing |
1/4 cup lime juice |
3 teaspoons cumin |
1/2 teaspoon chili powder |
1/2 cup packed fresh cilantro |
1/2 cup olive oil |
salad |
8 ounces bowtie pasta, cooked and drained |
1 (15 ounce) can black beans, drained |
1 (10 ounce) can shoe peg corn |
2 medium tomatoes, chopped |
1 cup favorite salsa |
2 cups crushed tortilla chips |
1 cup shredded mexican or cheddar cheese |
Directions:
1. DRESSING
2. Combine first 5 ingredients in food processor or blender.
3. Process until almost smooth.
4. With machine running, drizzle olive oil in a steady stream.
5. SALAD
6. Combine pasta with beans, corn, salsa, tomatoes and dressing. Toss to combine.
7. Mix in cheese and tortilla chips.
|
|