Get ready: with this salad, your next lunch will make people jealous!
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- One minute before the pasta is done cooking, add the corn to the pan.
- Drain pasta and corn, then rinse with cold water to stop food from cooking. Set aside.
- While the pasta cooks, in a large bowl, combine the mayonnaise, water, chili powder and paprika.
- Rinse and drain the beans, then add them to the bowl.
- Halve the tomatoes, thinly slice the green onions, and dice the bell pepper.
- Add the vegetables, pasta and corn to the large bowl and toss to coat well.
- Garnish with fresh cilantro, if desired. Serve.
Keeps for 3 days in the refrigerator and does not freeze.
This recipe is courtesy of Geneviève O'Gleman.
Photo credit: Sylvie Li