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Mexican Pasta Salad

(adapted from, Moosewood Restaurant Low-Fat Favorites)



1/2 lb. short, chunky pasta, such as small shells, orecchiette, rotini or penne

1 cup fresh or frozen corn kernels

3 green onions, minced

1 cup chopped bell peppers, red, green, yellow, or a mixture

1- 1/2 cups cooked kidney beans, pinto beans, pink beans, or black beans (15-oz. can, drained and rinsed)

1 cup chopped fresh tomatoes

1/4 cup sliced Spanish olives (optional)

2 tsp. olive oil

3 tbsp. fresh lemon juice, lime juice, or a combination

2 tsp. ground cumin

2-4 tbsp. chopped fresh cilantro

1/2 tsp. ground black pepper

salt to taste

½ cup grated reduced-fat Cheddar cheese (optional)

prepared Mexican-style red salsa (optional)



Bring a large pot of water to a boil.  Cook the pasta for about 10 minutes, until just tender. 

Add the corn during the final 2 minutes of cooking.  Drain the pasta and corn, rinse with cold water,

and set aside to drain for a few minutes.

Meanwhile, combine the green onions, bell peppers, beans, tomatoes, olives (if used), olive oil, lemon or lime juice, cumin, cilantro, and black pepper in a large bowl.  Mix in the pasta and corn and add salt to taste.  If desired, top each serving with a tablespoon of grated Cheddar and a spoonful of salsa.  Serve immediately or chill to serve later.

Ohhhhh!  Any Mexican food is delish!! 

Mmmmmm...Mexican food is my favorite!

Mine too. I don't even know how many Mexican recipes I have posted in our recipe sections.