mexican salad

Mexicano Pasta Salad

Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.

  • Total Time 30 Minutes
  • Spice Level Mild
  • Servings 6
  • Ingredients 9

Ingredients

Pasta Salad

  • 225g fusilli pasta
  • 1 tin (425g) Old El Paso™ Black Beans, drained and rinsed
  • 1 tin (325g) sweetcorn, drained
  • 1 large green pepper, deseeded and chopped
  • 110g Cheddar cheese, grated
  • 1 jar (226g) Old El Paso™ Thick 'N' Chunky Salsa
  • 1 large handful fresh coriander or parsley, chopped
  • 60ml oil and vinegar dressing of your choice

To Serve

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Instructions

  1. Cook the pasta to pack instructions then drain and rinse with cold water. Drain again.
  2. Mix the pasta and remaining salad ingredients in a large bowl then either serve immediately or cover and chill in the refrigerator until ready to serve. Serve with chips.

Tips

  • Toss through some salad leaves such as watercress, rocket or spinach for some added flavour and greenery.
  • If you have leftover corn on the cob, cut the corn off the cob and use 2 cups of it instead of the canned sweetcorn.