Perfect for a potluck or a picnic as this salad does not use mayonnaise.
Perfect for a potluck or a picnic as this salad does not use mayonnaise.
Ingredients 16 oz Elbow macaroni 1 cup Frozen Corn 1 Red Bell Pepper, finely chopped 1 Red Onion, finely chopped 2.20 oz Sliced Black Olives 14.50 oz Can of Black Beans, rinsed and drained 14.50 oz Can of Chopped Tomatoes with Jalapeños (do not drain) ½ cup Lime Juice ¼ cup Olive Crush Farms' Extra Virgin Olive Oil 1 tbsp Red Wine Vinegar 1 tbsp Chili Powder 1 tbsp Ground Cumin 1 tsp Sugar 1 ½ tsp Kosher Salt 1 tsp Garlic Powder ¼ cup Fresh Cilantro, chopped
Directions1Cook pasta according to package directions, till al dente.
2Drain and rinse with cold water
3In a large bowl, combine the pasta, corn, pepper, onion, olives, beans, and tomatoes.
4In another bowl, combine the lime juice, olive oil, vinegar, seasonings, and cilantro. Mix well.
5Stir dressing into pasta mixture.
Cover and refrigerate at least one hour (but four hours is best).
Cook pasta according to package directions, till al dente.
Drain and rinse with cold water
In a large bowl, combine the pasta, corn, pepper, onion, olives, beans, and tomatoes.
In another bowl, combine the lime juice, olive oil, vinegar, seasonings, and cilantro. Mix well.
Stir dressing into pasta mixture.
Cover and refrigerate at least one hour (but four hours is best).
Ingredients
Directions
Cook pasta according to package directions, till al dente.
Drain and rinse with cold water
In a large bowl, combine the pasta, corn, pepper, onion, olives, beans, and tomatoes.
In another bowl, combine the lime juice, olive oil, vinegar, seasonings, and cilantro. Mix well.
Stir dressing into pasta mixture.
Cover and refrigerate at least one hour (but four hours is best).