Red kidney beans, corn, and green chilies make for unexpected touches in this pasta salad.
12 oz. corkscrew pasta, cooked & cooled 4 oz. green chilies, chopped 16 oz. red kidney beans, drained 1/2 green pepper, chopped 1 (8 oz.) can corn, drained 1/2 c. celery, chopped 1/4 onion, chopped 2 tsp. fresh chopped parsley
Mix together and set aside. Mix together: 1 tsp. chili powder 1/2 tsp. cumin 1/2 to 1 c. mayonnaise Pour over first mixture. Chill overnight. One chopped tomato can be added just before serving.