Tex-Mex Salad

12 ingredients
7 steps

Ingredients

  • 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

Directions

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

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