Christian’s not into most vegetables, so I was looking for a side dish and found this one for Mexican Pasta Salad. We’re fans of anything with jalapeños, lime juice and cilantro so we gave it a shot and loved it. We ate it with grilled pork chops and a green salad covered in our homemade Ginger Carrot Dressing. Delicious! The next day we added some grilled chicken to the leftover pasta which made for a filling lunch.
One box of spiral pasta (I use whole grain pasta)
2 cups frozen corn (or 2 ears of corn on cob)
2 jalapenos seeded and diced
2 scallions chopped
2 limes juiced
olive oil (to coat pasta)
1/4 cup Cilantro, chopped
1 can black beans, drained & rinsed
salt and pepper to taste
— Boil the pasta per directions on the box, drain and drizzle olive oil over the cooked pasta so it doesn’t stick together.
–While the pasta is boiling, roast the corn, jalapenos and scallion in a pan on medium heat with a tablespoon oil. Stir and cook until corn is golden. You’ll need a lid, because the corn pops! Fun!
— Add to large bowl: pasta, corn, jalapenos, scallions, beans, cilantro and juice of limes. Add salt and pepper to taste.
*Next time I’m going to add some halved grape cherry tomatoes and an extra jalapeño.