It has all the best of ingredients. This New Mexican gal is very happy to be blending my favorite ingredients into this cool, crisp summer salad. It has the added benefit of being absolutely beautiful.
1 bag fusilli (spiral pasta), or pasta of your choice. Prepare according to instructions, and leave in cool water while prepping the rest of the ingredients.
Chop the following:
1/2 jalapeno pepper
1/2 red onion (long slices)
1 lb cherry tomatoes
1 large english cucumber
1/2 c cilantro
1 can sliced olives
1 can black beans, drained
In saucepan heat olive oil (I used an infused jalapeno one) on medium high heat and add:
2 ears of corn, slice off kernels
1 cup chopped Hatch New Mexico green chile, or two cans of canned green chile
3 Tbsp chopped red onion
Cook til charred. Remove from heat, cool and then add to freshly chopped vegetables.
Drain pasta and add to vegetables. Drizzle two Tbsp of jalapeno olive oil and 11 oz bottle cilantro lime dressing (I used stonewall kitchen).
Add a little crumbled cotija cheese, or cheddar. Refrigerate for an hour or longer, it gets better the longer it sets.