2 cups uncooked wheat spiral pasta (8 oz) 1 cup frozen organic sweet corn 1 jar (16 oz) salsa 1/4 cup olive oil 3 tablespoons lime juice 1/4 teaspoon coarse salt (kosher or sea salt) 1 medium green or red bell pepper, chopped (1 cup) 1 can (15 oz) black beans, drained, rinsed
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1. Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain; rinse with cold water. 2. In large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients. 3. Cover and refrigerate at least 2 hours before serving.
DELICIOUS! the easiest thing I've made in a long time. I didn't use green peppers BUT put in diced green onions instead. I also added a dollop of fat free sour cream to my serving. Now it's on my permanent menu at home! Took it to a pot luck and people went crazy! THANK YOU!!
I tried this recipe for company at lunch today. It went over with many raves. I used a fresh salsa and put the salsa on the table to go with the salad. Served the salad on a bed of organic spring mix lettuce.