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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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My daughter prepared this Mexican-style pasta salad for our Labor Day weekend barbecue. It is so good. I hope you all enjoy it as much as my family did. Ingredients:
12 ounces pasta, rotini (tri-colored) |
2 cups cheese, mexican-style, grated (cheddar jack) |
1 cup green bell pepper, diced |
15 ounces black beans, drained |
15 ounces corn, whole kernal (drained) |
15 ounces kidney beans, drained |
1/2 cup cilantro, finely chopped |
12 ounces salsa, medium heat (herendez) |
Directions:
1. Cook pasta according to package directions.
2. Drain pasta and cool under running water.
3. Drain all cans of beans and corn.
4. Combine all ingredients in a large bowl and mix well.
5. Cover and refrigerate for 2 hours before serving.
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