Southwest Pasta salad
Ingredients
1 Pound shapped pasta1 14-ounce Can black beans
1 14-ounce Can garbanzo beans
4 roma tomatoes
2 large red, yellow, or green bell peppers
1 cup green onions
1 cup frozen corn
zest from 4 limes
16 oz cooked chicken, diced
1 cup your favorite mexican cheese
Dressing
½ cup fresh lime juice
½ cup white wine vinegar
8 garlic cloves
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon sugar
1¼ cup olive oil
1 cup cilantro
Instructions
Instructions
1.Cook pasta according to package instructions. Drain and rinse with cold water.
2.In the meantime, prepare the dressing. Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
3.Place the cooked and cooled pasta in an extra-large salad bowl with the lime zest. Add black beans, garbanzo beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired