I made this today for an end of summer party and althought I thought it tasted good, there was still alot left when we left the party. I guess I’ll have to try it again at another party and see how it goes.
1 lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz pkg frozen corn (no need to thaw if salad is made a couple hours before serving)
2 medium tomatoes, seeded and diced
8 oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 Tbsp lime juice
1 Tbsp cumin
1 – 2 tsp chili powder
2 garlic cloves, minced
salt & ground pepper to taste
1/2 cup chopped fresh cilantro
Cook pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine black beans, corn, tomatoes, salsa and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro and mix well. Season to taste with salt and pepper.