Spring is here and summer is just around the corner! That means gardens will be growing soon. I love salads - potlucks through the summer are my favorite since there are usually so many salads to choose from. It is no surprise to my family to have a salad of some kind on the menu most nights during the summer. Many times, I let it be the main dish.
Since we eat lots of salads, I like to have a lot of recipes to rotate through. Here is a new favorite! It will make great use of your salsa garden ingredients. I took some of our favorite homemade salsa ingredients and stirred them together with pasta then I created a dressing to compliment all the flavors. I took it to the first potluck of the season and had many requests for the recipe. I hope your family and friends enjoy it as much as mine do.
Southwest Black Bean Pasta Salad
Ingredients:
8 oz salad pasta of your choice, cooked
2–3 large tomatoes, chopped
½ cup chopped green onion
½ cup chopped green pepper
3 cups cooked black beans
1 ½ cups frozen corn, thawed
Dressing:
¼ cup lemon or lime juice
¼ cup vegetable oil
4–5 Tbsp chopped cilantro
1–2 tsp minced garlic
⅛ tsp cayenne pepper
⅛ tsp cumin
Salt to taste
Combine pasta, tomatoes, green onions, green pepper, and black beans in a large bowl. In a small bowl, combine the dressing ingredients. Drizzle over salad and toss to combine before serving.
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