Mexican Pasta Salad
  • one pound cooked spiral pasta
  • 2 ears corn on cob or 2 cups frozen corn
  • 2 jalapenos seeded and diced
  • 2 scallions chopped
  • 2 limes juiced
  • olive oil (to coat pasta)
  • Bunch of Cilantro, chopped
  • 1 can black beans, rinsed
  • salt and pepper to taste
  • Cotija Cheese
  1. Put pasta in a cold water bath, then drain in a strainer.
  2. Drizzle olive oil over pasta so it doesn't stick together.
  3. Roast the corn, jalapenos and scallion in a pan on medium heat with a tablespoon oil. Stir and cook until corn is golden.
  4. Add to large bowl: pasta, corn, jalapenos, scallions, drained beans, cilantro and juice of limes. Add salt and pepper to taste. Before serving add Mexican Cotija Cheese.
Recipe by Created by Diane at