Mexican Pasta Salad

Added: 3rd October 2006

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Red kidney beans, corn, and green chilies make for unexpected touches in this pasta salad.

Ingredients

  • 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

Directions

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.

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