Looking for a side dish perfect for all of this summer's BBQ's? This one is it. Perfect for large groups since it makes a lot, and it's a unique change from the typical potato and macaroni salads. Everyone always asks for the recipe once they've tried it!
1 (16 oz) package tri-color rotini pasta
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can mexican style corn, drained
1 (4 oz) can chopped green chilies
1/2 cup italian style salad dressing, or more to taste
1/2 cup shredded Mexican cheese blend
1/3 cup minced fresh cilantro
2 tbsp taco seasoning mix
1/2 lime, juiced
1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, and rinse with cold water, place in fridge to cool.
2. Mix black beans, corn, green chilies, italian dressing, mexican cheese, cilantro, taco seasoning and lime juice together in a bowl. Add rotini and lightly stir to combine.
3. All done! This tastes best freshly mixed, so it is ideal to wait until right before serving to mix the rotini with the sauce mixture. To refresh leftovers, just add a little bit of italian dressing and stir to combine!
Enjoy! Take a picture and share how yours turned out! Or share any yummy extras you added!