Mexican Pasta Salad (pareve or dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/2 to 2/3 lb. any short pasta, like penne 1 1/2 cup corn kernels 4 thinly sliced green onions (white and green parts) 1 cup chopped bell peppers (a mixture of red and yellow is nice) 1 1/2 cup canned kidney, pinto, or black beans 1 1/2 cup chopped tomatoes 1/4 sliced Spanish olives 2 teaspoon olive oil 3 tablespoon fresh lemon or lime juice 2 teaspoon ground cumin 2 tablespoon chopped cilantro pepper and salt, to taste cheddar cheese, grated (optional) salsa (optional)

Instructions

Cook pasta to al dente (about ten min.) in boiling water. During the final two minutes, add corn. Drain the corn and pasta, rinse with cold water, and set aside.
In a large bowl combine the scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon (or lime) juice, cumin, pepper, and cilantro. Stir in the pasta and the corn. Add salt to taste. Serve immediately or chill for later. Add a little cheese and/or salsa to each serving if so desired. Serves 6.

Serving Size

Serves 6.

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