Mexican Pasta Salad
Ingredients
- 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
Instructions
- Put pasta in a cold water bath, then drain in a strainer.
- Drizzle olive oil over pasta so it doesn't stick together.
- Roast the corn, jalapenos and scallion in a pan on medium heat with a tablespoon oil. Stir and cook until corn is golden.
- 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.