Ingredients
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8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
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1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
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1/2 large red onion, chopped
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1 (15 ounce) can black beans, drained and rinsed
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1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
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1 large tomatoes, chopped
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1 -2 tablespoon olive oil
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1 -2 tablespoon lemon juice (you can also use lime juice)
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pepper, to taste
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1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
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cilantro, chopped,to taste
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1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)
Instructions
- Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
- While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
- Drain the pasta and corn.
- Rinse the pasta and corn in cold water until the mixture is cool or cold.
- Add the pasta/corn mixture to the other ingredients and mix.
- Before serving, sprinkle mixture with shredded cheese.
- (OPTIONAL) If you are vegan, do not complete this step.
- *Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
- You can also add cooked, diced or chopped chicken (great for leftovers).