mexican salad

Mexicano Pasta Salad

Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.
Total Time 30 Minutes
Servings 6
Spice Level Mild
Ingredients 9

Ingredient List

  • 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


  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.

Expert 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.