Mexicali Pasta Salad
by Best Nice Deals Team
Mexicali Pasta Salad
"My favorite food at the moment is Pasta, “with tons of shaved Parmesan on the side. Not crumbly but like the hunks, you know what I mean when you get the thin slices."Kirsten Dunst
Print Recipe
Ingredients
- 16 ounce package tri-color rotini pasta
- 15 ounce can black beans, drained and rinsed
- 14 ounce can Mexican-style corn, drained
- 4 ounce can chopped green chilies
- ½ cup chopped red bell pepper
- ½ cup Italian-style salad dressing or more to taste
- ½ cup shredded Mexican cheese blend
- 3 green onions thinly sliced
- ⅓ cup minced fresh cilantro
- 1 slice onion minced
- 2 tablespoons taco seasoning mix
- ½ lime juiced
Instructions
- 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.
- Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.
NUTRITION
Nutrition Facts
Mexicali Pasta Salad
Serving Size
12 g
Amount per Serving
Calories
246.3
% Daily Value*
Fat
5.5
g
8
%
Saturated Fat
1.8
g
11
%
Cholesterol
5.4
mg
2
%
Sodium
651.4
mg
28
%
Potassium
238
mg
7
%
Carbohydrates
41
g
14
%
Fiber
4.6
g
19
%
Sugar
3
g
3
%
Protein
8.8
g
18
%
Vitamin A
522.4
IU
10
%
Vitamin C
19.1
mg
23
%
Calcium
62
mg
6
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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Further reading
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