Mexican Pasta Salad
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 parsley
1/2 cup vinaigrette dressing
DIRECTIONS:
Cook pasta according to package directions.
Rinse pasta with cold water after cooking.
Place pasta in a large salad bowl followed by all other ingredients.
Mix well.
Cover and refrigerate for 2 hours so flavors can blend together.
