Ingredients
Scale
- 1 pound rigatoni pasta macaroni or shell pasta
- 15 ounces can black beans drained and rinsed
- 1 pint grape tomatoes halved
- 15 ounces can sweet corn drained and rinsed
- 1 red bell pepper seeded and chopped
- 1 yellow or green bell pepper seeded and chopped
- 1 small red onion chopped
- 1/2 cup chopped cilantro
- 1 cup black olives drained and sliced
- 2 jalapeños seeded and diced
- 1 cup mexican cheese shredded
- 1 cup creamy ranch dressing
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and let cool.
- Prepare the salad ingredients and place them in a large bowl.
- In another bowl, mix the dressing ingredients together and season with salt and pepper.
- Combine the cooled pasta with the salad ingredients and drizzle the dressing over it, tossing gently to combine.
- Cover the salad and chill for at least one hour.
- When ready to serve, top with extra shredded Mexican cheese and fresh cilantro.
Notes
For added heat, leave some seeds in the jalapeños.
This salad can be made a day in advance for maximum flavor.
Feel free to substitute or add your favorite vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.