A nice salad and also goes well with my Mexican Burger.
Ingredients:
3 cups uncooked rotelle pasta (8 ounces)
15 1/4 ounces whole kernel corn, drained
15 ounces black beans, rinsed and drained
1 large green bell pepper, chopped (if using chopped frozen bell peppers it is 1 1/2 cups)
1 cup shredded cheddar cheese
3/4 cup thick & chunky salsa
1/3 cup chopped fresh cilantro or 1/3 cup parsley
1/2 cup vinaigrette dressing
Directions:
1. Cook pasta according to package directions. 2. Rinse pasta with cold water after cooking. 3. Place pasta in a large salad bowl followed by all other ingredients. 4. Mix well. 5. Cover and refrigerate for 2 hours so flavors can blend together.
