Mexicali Pasta Salad - cooking recipe

Ingredients

1 (16 ounce) package tri-color rotini pasta
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) can chopped green chilies
1/2 cup chopped red bell pepper
1/2 cup Italian-style salad dressing, or more to taste
1/2 cup shredded Mexican cheese blend
3 green onions, thinly sliced
1/3 cup minced fresh cilantro
1 slice onion, minced
2 tablespoons taco seasoning mix
1/2 lime, juiced

Preparation

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.