The classic Southwestern Wagon Wheel Salad is light and delicious, garnished with avocado slices. I serve it with a field greens salad and bread sticks.
8 ounces wagon wheel macaroni, uncooked
1 (15 ounce) can black beans
1 (9 ounce) package frozen corn, thawed
1 cup salsa
2 tomatoes, chopped
1/3 cup fresh cilantro, chopped
8 ounces cheddar cheese, shredded
2 cups tortilla chips, crushed (I omitted these)
1 avocado, pitted, chopped (I sliced mine instead)
1/2 cup olive oil or vegetable oil
2 tablespoons lime juice
3 teaspoons cumin
1/2 teaspoon chili powder
2 large garlic cloves, minced
In medium bowl, combine all dressing ingredients; mix well. Set aside.
Cook pasta as directed on package. Drain cooked pasta; rinse with cold water until cool.
In large bowl, combine beans, corn, salsa, tomatoes and cilantro.