Recipe by: Sandie

1 can black beans, rinsed and drained
1 cup frozen whole kernel corn, rinsed in hot water and drained (may use canned corn, rinsed and drained)
1 cup salsa
½ cup veggie mayo (I used fat free Nayonaise) (optional, but I liked the creaminess it gave the salad)
4 cups cooked salad pasta (small elbows or shells will also work), rinsed in cold water & drained
½ med. onion, chopped
½ cup red and/or green pepper, chopped
1 tomato, diced
2 – 3 tbsp. chopped, fresh cilantro (or to taste)
1 tsp. minced garlic
1 or 2 tbsp. diced black olives (I just used a small amount for flavor) (optional)
¼ avocado, diced (I just used a small amount for flavor) (optional)

Mix all the ingredients together, cover and refrigerate for a few hours. Serve on a bed of lettuce. ENJOY

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