Mexicali Pasta Salad recipe
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Ingredients
- 1 (16 ounce) package tri-color rotini pasta 1 (15 ounce) can black beans, drained and rinsed 1 (11 ounce) can Mexican-style corn, drained 1 (4 ounce) can chopped green chilies ½ cup chopped red bell pepper ½ cup Italian-style salad dressing, or more to taste ½ cup shredded Mexican cheese blend 3 green onions, thinly sliced ⅓ cup minced fresh cilantro 1 slice onion, minced 2 tablespoons taco seasoning mix ½ lime, juiced
Nutrition Info
- 246.3 caloriescarbohydrate: 41 gcholesterol: 5.4 mgfat: 5.5 gfiber: 4.6 gprotein: 8.8 gsaturatedFat: 1.8 gservingSize: -sodium: 651.4 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Mexicali Pasta Salad
Directions
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Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.
Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.