I had this salad at a potluck a few years ago and just had to have the recipe. Have you ever had a dish you just had to have the recipe before you left? This is one for me!
Y’all this is one of those salads that I could easily make a meal out of. Seriously, it is that good! I like to eat the leftovers for lunch …. and I don’t always like to share it! I hope you’ll give it a try!
12 oz. bow-tie pasta
1-1/2 cups frozen corn
3-4 tbsp. lime juice
1 tbsp. cumin
2 tsp. chili powder
1/4 tsp. pepper
2 cloves garlic, minced
1/4 cup olive oil
1-1/2 cups salsa
1 can (15 oz.) black beans, rinsed and drained
1 Roma tomato, seeded and chopped
A handful of cilantro, chopped
2 cups (8 oz.) Cheddar cheese, cubed
Cook pasta according to package directions. During the last 3 minutes, add the corn. Drain and rinse with cold water.
In a large bowl, combine the lime juice, cumin, chili powder, pepper, garlic, olive oil, and salsa with a whisk until well combined. Stir in the pasta, corn, black beans, tomatoes, cilantro, and cheese.
Serve immediately or refrigerate until serving time. Refrigerate any leftovers.