Corn Pasta Fiesta Salad

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  • 12 ounces dried pasta, such as trofie or penne
  • 1 cup fresh salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) bag frozen corn, thawed
  • 1/4 cup chopped cilantro
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste


Cook pasta until al dente, about 10 minutes. Drain and let cool. In a large bowl, combine salsa, black beans, corn, cilantro and olive oil. Toss into pasta and mix gently. Season to taste with salt and pepper.

This salad is delicious when served chilled or at room temperature

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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