Mexican Pasta Salad

• 3 cups uncooked rotelle pasta (8 ounces)
• 15 14 ounces whole kernel corn, drained
• 15 ounces black beans, rinsed and drained
• 1 large green bell pepper, chopped (if using chopped frozen bell peppers it is 1 1/2 cups)
• 1 cup shredded cheddar cheese
• 34 cup thick & chunky salsa
• 13 cup chopped fresh cilantro or 13 cup parsley
• 12 cup vinaigrette dressing

1. Cook pasta according to package directions.
2. Rinse pasta with cold water after cooking.
3. Place pasta in a large salad bowl followed by all other ingredients.
4. Mix well.
5. Cover and refrigerate for 2 hours so flavors can blend together.

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

Taken from www.food.com/recipe/mexican-pasta-salad-52525 (may not work)