1 (15 oz) can black beans, thoroughly rinsed and drained
1 cup sharp cheddar cheese (4 oz), grated or cubed
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, diced
2 green onions, sliced
Fresh cilantro, chopped (optional garnish)
Fresh parsley, chopped (optional garnish)
Instructions
In a large skillet, cook the ground beef and minced onion over medium heat until the beef is browned. Drain excess fat.
Season with salt and pepper, then set aside to cool.
Cook the pasta according to package instructions, then drain and rinse under cold water.
In a large bowl, combine the cooked pasta, ground beef mixture, corn, black beans, cheddar cheese, cherry tomatoes, bell peppers, jalapeño, and green onions.
In a separate bowl, whisk together the olive oil, lime juice, and taco seasoning to make the dressing.
Pour the dressing over the pasta salad and toss to combine.
Garnish with fresh cilantro and parsley if desired.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
Feel free to customize the vegetables based on your preference.
This salad can be made a day in advance for better flavor.
Adjust the spice level by adding more or less jalapeño.