South of the Border Pasta Salad

• 3 cups uncooked spiral shaped pasta
• 15 14 ounces whole kernel corn, drained
• 15 ounces black beans, rinsed and drained
• 1 large chopped green pepper
• 1 cup shredded cheddar cheese
• 34 cup thick and chunky salsa
• 13 cup chopped fresh cilantro or 13 cup parsley
• 12 cup vinaigrette dressing

1. Cook pasta according to package directions.
2. Drain and rinse in cold water.
3. Mix pasta with remaining ingredients.
4. Cover and refrigerate up to 2 hours before serving.

pasta, kernel corn, black beans, green pepper, cheddar cheese, chunky salsa, fresh cilantro, vinaigrette dressing

Taken from www.food.com/recipe/south-of-the-border-pasta-salad-68588 (may not work)