Southwestern Pasta Salad

Tied together with a brightly flavored dressing, this salad is reminiscent of the Southwest—with a dash of the tropics thrown in for punch.

Jenna Helwig

Ingredients

8 ounces dried farfalle or other medium sized pasta		1/4 cup chopped cilantro
1/2 cup corn		salt and pepper to taste
1 cup canned black beans, drained and rinsed		1/4 cup freshly squeezed lime juice, for the dressing
1 mango, chopped		1 teaspoon salt, for the dressing
1/4 cup thinly sliced red onion		1 1/4 teaspoon ground cumin, for the dressing
1/2 green pepper, chopped		1/4 cup canola oil, for the dressing

Prep: 10 min Total: 30 min (Quick)

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1
Bring a large pot of salted water to a boil. Cook the farfalle until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
2
To make the dressing: Whisk together the dressing ingredients.
3
Add the corn, black beans, mango, red onion, green pepper and cilantro to the pasta. Add the dressing and toss gently. Taste for seasoning, adding salt and pepper if necessary.
4
If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.

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