3 15 oz. cans beans of your choice: black garbanzo, kidney, drained and washed
8 oz. whole kernel corn
1 lb. any shape pasta, cooked and drained
Mozzarella cheese (optional)
In large covered dish, prepare salsa using tomatoes. Add next 2 ingredients. Cook pasta acording to package directions; rinse well to cool, then drain. Stir pasta into the salsa mixture. Refrigerate at least one hour or overnight to marinate. Dice fresh mozzarella and toss into the pasta just before serving. Makes 10-12 servings.
Rated 5 out of
Easy to make bean salsa pasta saladThis recipe is super easy to make -- flavors get better on after 1 or 2 days, so very easy to make ahead. I use bow tie pasta and a 10oz bag of frozen corn. The cheese I add very last before serving as more of a garnish.