Mexican Pasta Salad

Ingredients

• Macaroni

  Dry, enriched

  3 cup small shells or 279g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (10.5 oz) or 298g

• Onions

  Raw

  1 small or 70g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Lemon juice

  Raw

  1 tsp or 5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  1 tbsp or 10g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Cheddar cheese

  ½ cup, shredded or 56g

Directions

1. Cook the pasta according to package directions until al dente. During approximately the last 2 minutes of cooking time, add the corn.
2. While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
3. Drain the pasta and corn.
4. Rinse the pasta and corn in cold water until the mixture is cool or cold.
5. Add the pasta/corn mixture to the other ingredients and mix.
6. Before serving, sprinkle mixture with shredded cheese.
7. Enjoy!