Ingredients 1 pound rotini pasta 1/2 cup red wine vinegar 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 cup neutral oil 1 16-ounce can black beans, rinsed and drained 1 cup frozen corn kernels 2 tomatoes, chopped 1 red bell pepper, diced 1/2 green onions, chopped 1/4 red onion, chopped 1/2 black olives (optional) 1/4 fresh cilantro, chopped (optional)
Instructions 1. Prepare the pasta according to package instructions. Rinse and drain, and set aside. 2. In a large bowl, whisk together the vinegar, oregano, cumin, pepper, and salt, stirring to combine. Then, whisk in the oil. 3. Add the pasta to the dressing and coat. Next, add the beans, corn, tomatoes, pepper, olives, cilantro, and onions. Stir until thoroughly combined. Chill the corn salad until ready to serve!
Description You can use your imagination in what you add to this recipe.
Servings
8
Notes I love to serve a large selection of cold salads when we have a barbecue. This fills the bill.
Source Cooking Professionally
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