Mexican Pasta Salad

• Vegetarian

• Produce

  • 1 (15 oz. can Black beans
  • 1/4 cup Cilantro
  • 1 (15.25 oz. can Corn
  • 1 clove Garlic
  • 3 Green onions, whole
  • 1 Lime juiced
  • 1/4 cup Onion
  • 3 Roma tomatoes

• Condiments

  • 1/4 cup Mayonnaise
  • 1 cup Salsa, jarred

• Pasta & Grains

  • 1 (16 oz. pkg. Salad macaroni

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 cup Sour cream

Found on therecipecritic.com

Description

Ingredients

• 1 (16 oz.) pkg. salad macaroni
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15.25 oz.) can corn, drained
• 3 Roma tomatoes, diced
• 3 whole green onions, finely chopped
• ¼ - ⅓ c. finely chopped onion
• ¼ c. chopped cilantro
• up to ½ c. crumbled Feta cheese, opt.
• Dressing:
• 1 c. jarred salsa
• 1 c. sour cream
• ¼ c. Mayonnaise
• 1 clove garlic, minced or pressed
• ½ tsp. cumin
• salt and pepper
• 1 lime juiced

Directions

• Cook salad macaroni according to package directions; drain and rinse with cold water. Rinsing with cold water will help prevent it from sticking together. Set aside and allow to cool and dry completely. When dry, add the beans, corn, tomatoes, green onions, onion and cilantro. In a separate bowl, combine all the dressing ingredients and add to pasta mixture.
• Stir together until everything is evenly coated in sauce. You can either stir the Feta cheese into the salad or use it as a garnish on top. Taste and adjust any ingredients as needed. Refrigerate until ready to use. This is best served on the day it is made. Serves 8-12 people.