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Mexican Pasta Salad

Contributed By: Susan | See all of Susan's recipes
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Active Time:  30 Minutes
Total Time:  5 Hours
I have also added small-medium cooked shrimp to this dish.
2 12-16 oz bags frozen roasted corn, thawed
2 drained and lightly rinsed cans of black beans
2 tomatoes, seeded and coarsely chopped
1 med red onion, diced
1 colored sweet peeper, diced or 1 jar chopped roasted peppers patted dry
1 T dijon mustard
1/2 T ground black pepper
1/2 T sea or table salt
1/4 to 1/2 cup chopped fresh cilantro
1 T commercial hot sauce or 1 t red pepper flakes
1/4 cup fresh lime juice
1/2 cup evoo
1 lb cooked small pasta
fold together all igredients except the olive oil and pasta. Allow salsa to marinate at least 1 hour. Fold in pasta and olive oil. Add more oil and/ or juice to taste. Chill at least 3 hours

Date Added: 06/16/2009
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