Tex-Mex Salad - cooking recipe

Ingredients

12 oz. pkg. corkscrew pasta (uncooked)
1 c. mayonnaise
1/2 c. bottled Italian salad dressing
4 oz. can chopped green chiles, drained
1 tsp. chili powder
1 tsp. ground cumin
1/2 c. fresh parsley, divided
16 oz. can kidney beans, drained
1 large tomato, diced
1 green pepper, diced
chopped ham and cheese (optional)
8 oz. can corn, drained

Preparation

Cook pasta as directed.
Drain and rinse with cold water until cool.
In a large bowl, blend mayonnaise and Italian dressing. Add green chiles, chili powder and cumin.
Combine cooked pasta with half of the parsley, beans, corn, tomato and green pepper. Add chopped ham and cheese.
Cover and refrigerate to chill.
Just before serving, garnish with remaining chopped parsley.
Makes 12 to 18 servings.