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

Ingredients

Salad

  • 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

Dressing

  • 1 large handful fresh coriander, chopped
  • 60ml mayonnaise
  • 60g soured cream
  • Juice of 1 lime
  • 1/4 teaspoon salt

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Instructions

  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.

Tips

  • 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.