1 lb of wagon wheel pasta (I used the mini ones)
1 can of black beans, drained and rinsed
1 10 oz pkg frozen corn, thawed
2 med tomatoes, seeded and diced
8 oz shredded mexican blend cheese
1 1/2 cups salsa (I used Rojo's Fire roasted salsa because I'm obsessed)
1/2 cup olive oil
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced (I'm also obsessed with garlic so I used like 6....)
S and P
1/2 cup chopped fresh cilantro
1 avocado, diced
A lemon for some lemon juice
Garlic salt to taste
Cook pasta al dente, drain and rinse
In a large bowl combine black beans, corn, tomatoes, salsa and cheese. Add the cooled pasta and mix well.
In another bowl whisk olive oil, a little bit of lemon juice, garlic, cumin, & chili powder. Pour over pasta salad, add cilantro and mix well. Season to taste with S and P.. and I added garlic salt, it needed it.
Just before serving, stir in diced avocado.
After eating it, Chef Boyardee (AKA: my husband) suggested that I use onion next time because he loves onion. So I'm doing that next time because it would blend well with this recipe.
Now I must go home to eat some left over pasta!! :D Hehe...