Tied together with a brightly flavored dressing, this salad is reminiscent of the Southwest—with a dash of the tropics thrown in for punch.
|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|
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.
To make the dressing: Whisk together the dressing ingredients.
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.
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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