Recipe: Mexican Pasta Salad

As the weather heats up, I'm always looking for a salad hearty enough to fit the bill for dinner.

The beans in this salad from the Moosewood Collective make this salad hearty.

You'll only be heating up the kitchen for the 10 minutes it takes to boil the pasta.

And it's perfect for the warmer-than-normal evening forecast for tonight.

Yield: 4 to 6 servings

1/2 pound small pasta shells

1 cup frozen corn kernels

3 scallions, minced

1 cup chopped bell peppers

1 15-ounce can black beans

1 cup chopped tomatoes

1/4 cup sliced Spanish olives

2 teaspoons olive oil

3 tablespoons fresh lime juice

2 teaspoons ground cumin

2 tablespoons chopped fresh cilantro

1/2 teaspoon ground black pepper

salt to taste

grated Cheddar cheese


Bring a large covered pot of water to a boil. Cook the pasta for about 10 minutes, until al dente. Add the corn during the final two minutes of cooking. Drain the pasta and corn, rinse with cold water and set aside to drain for a few minutes.

Meanwhile, combine the scallions, bell peppers, beans, tomatoes, olives, olive oil, lime juice, cumin, cilantro and black pepper in a large bowl. Mix in the pasta and corn and add salt to taste. If desired, top each serving with cheese and salsa. Serve immediately or chill to serve later.

-- Emily Simnitt