Southwestern Pasta Salad
2 cups corn
2 cups penne, cooked
2 cups tomatoes, chopped
2 cups cucumber, seeded and chopped
3/4 cup onions, chopped
3/4 cup cilantro, chopped
2 jalapeño chile peppers, seeded and chopped
1 (15 ounce) can black beans, drained
1/2 cup cider vinegar
3 tablespoons olive oil
2 teaspoons granulated sugar
1/2 teaspoon salt
In a large bowl, combine corn, penne, tomatoes, cucumber, onions, cilantro, chiles, beans, and vinegar. Let stand at room temperature for 30 minutes to blend flavors, or refrigerate until serving time.
Just before serving, in a small bowl, combine oil, sugar, and salt; mix well. add to salad; toss gently.
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