south of the border pasta

South of the Border Pasta Salad

Looking for a side dish to compliment your meal? Serve this delicious salad made using pasta, Old El Paso™ Black Beans and veggies.

  • Total Time 40 Minutes
  • Spice Level Mild
  • Servings 10
  • Ingredients 13


250g orzo pasta
2 sweetcorn
1 tin (425g) Old El Paso™ Black Beans, drained and rinsed
150g Cheddar cheese, cubed
150g cucumber, chopped
1 green pepper, deseeded and chopped
2 spring onions, sliced
2 tomatoes, cubed
1 large handful fresh coriander, chopped
60ml mayonnaise
60g soured cream
Juice of 1 lime
1/4 teaspoon salt

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1. Cook the pasta in a large saucepan according to pack instructions. Adding in the sweetcorn for the last 5 minutes of cooking time. Drain and rinse with cold water to cool. Drain again.
2. Combine all the remaining salad ingredients in a large bowl. Combine all the dressing ingredients in a small bowl and mix well.
3. Cut the corn from the cob with a sharp knife and add to the salad. Add the cooked pasta and mix well. Pour in the dressing and mix well then serve.


  • Stir through some salad leaves such as watercress, rocket or spinach and serve as a main course rather than a side dish.
  • Prepare this salad in advance, cover and chill in the refrigerator for several hours. Just before serving, check to make sure the salad is creamy. Stir in 1 to 2 tablespoons of milk if the salad seems dry.