Mexican Pasta Salad with Black Beans and Roasted Corn

Instructions

1. 1

   Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.

2. 2

   While the pasta is cooking, roast the corn if not already roasted. You can do this by placing corn kernels in a dry skillet over medium-high heat and stirring occasionally until lightly charred, about 5-7 minutes. Let cool.

3. 3

   Dice the red bell pepper and finely chop the jalapeño (remove seeds for less heat).

4. 4

   In a large mixing bowl, combine the cooked pasta, black beans (drained and rinsed), roasted corn, diced red bell pepper, and chopped jalapeño.

5. 5

   In a small bowl, whisk together the olive oil, juice of 1 lime, cumin, and a pinch of salt and pepper to taste.

6. 6

   Pour the dressing over the pasta salad and toss well to combine.

7. 7

   Add the chopped cilantro and gently mix.

8. 8

   Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

9. 9

   Serve cold and enjoy your Mexican Pasta Salad with Black Beans and Roasted Corn!