Salads:

Taco Pasta Salad

Comment on this recipe

Ingredients

1 pound penne pasta
1 can (about 15 ounces) whole kernel corn, drained
1 can (about 15 ounces) black beans, rinsed and drained
1 jar (16 ounces) mild, medium or hot salsa (depending on your taste)
3 tablespoons cilantro (chopped)
2 teaspoons cumin
2 cups shredded cheddar cheese

Instructions

Cook pasta according to box directions, drain and rinse with cold water. Mix in a large bowl with drained corn, beans, add salsa, cilantro, cumin and cheese. Stir to mix. Store in airtight container.

Christine Urish
Davenport