Recipe: Mexican Pasta Salad (with corn, cherry tomatoes, black beans, and chiles)

MEXICAN PASTA SALAD

8 ounces rotini pasta
2 cups fresh corn kernels or frozen yellow corn
1/2 cup mayonnaise
2 tablespoons lime juice
1 1/2 teaspoons McCormick Chili Powder
1 teaspoon McCormick Ground Cumin
1/2 teaspoon salt
1 can (15 ounce) black beans, rinsed and drained
1 pint grape cherry tomatoes, halved
1 can (4 1/2 ounces) chopped mild green chilies, drained

Cook pasta according to package directions. Add corn during last 3 minutes of cook time. Rinse under cold water; drain well.

Mix mayonnaise, lime juice, chili powder, cumin and salt in large bowl with wire whisk until well blended. Add pasta and remaining ingredients; toss until well coated. Serve immediately or refrigerate until ready to serve.

Makes 10 servings

Nutritional Information Per Serving: About 234 Calories, Fat 10g, Protein 6g, Carbohydrates 30g, Cholesterol 4mg, Sodium 390mg, Fiber 4g

Source: McCormick & Company, Inc.