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