Tex-Mex Salad

• 12 oz. pkg. corkscrew pasta (uncooked)
• 1 c. mayonnaise
• 1/2 c. bottled Italian salad dressing
• 4 oz. can chopped green chiles, drained
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 c. fresh parsley, divided
• 16 oz. can kidney beans, drained
• 1 large tomato, diced
• 1 green pepper, diced
• chopped ham and cheese (optional)
• 8 oz. can corn, drained

1. Cook pasta as directed.
2. Drain and rinse with cold water until cool.
3. In a large bowl, blend mayonnaise and Italian dressing. Add green chiles, chili powder and cumin.
4. Combine cooked pasta with half of the parsley, beans, corn, tomato and green pepper. Add chopped ham and cheese.
5. Cover and refrigerate to chill.
6. Just before serving, garnish with remaining chopped parsley.
7. Makes 12 to 18 servings.

pasta, mayonnaise, italian salad dressing, green chiles, chili powder, ground cumin, fresh parsley, kidney beans, tomato, green pepper, ham and cheese, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=339384 (may not work)