Louise Plagman, Falls of Autry Mill Thursday Women B8
1 (16 oz.) package rotini pasta
1 ½ cups medium chunky salsa
1 cup mayonnaise
½ cup sour cream
½ cup chopped red bell pepper
1 (16 oz.) can black beans, rinsed and drained
1 (11 oz.) can whole-kernel corn with red and green bell peppers
1 (4.25 oz.) can sliced black olives, drained
2 green onions, sliced thinly
1 tsp. salt
½ tsp. garlic powder
½ tsp. ground cumin, or to taste
½ tsp. dried cilantro, or to taste
Ground black pepper to taste
Gather all ingredients. Bring a large pot with lightly salted water to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined. Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly. Add cooled pasta to salsa-vegetable mixture and stir until evenly coated. Cover plastic wrap and refrigerate for 2 to 8 hours before serving.
