mexican salad

Mexicano Pasta Salad

Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.

  • Total Time 30 Minutes
  • Spice Level Mild
  • Servings 6
  • Ingredients 9


Pasta Salad
225g fusilli pasta
1 tin (425g) Old El Paso™ Black Beans, drained and rinsed
1 tin (325g) sweetcorn, drained
1 large green pepper, deseeded and chopped
110g Cheddar cheese, grated
1 jar (226g) Old El Paso™ Thick 'N' Chunky Salsa
1 large handful fresh coriander or parsley, chopped
60ml oil and vinegar dressing of your choice
To Serve
Tortillas or Old El Paso™ Original Nachips™

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1. Cook the pasta to pack instructions then drain and rinse with cold water. Drain again.
2. Mix the pasta and remaining salad ingredients in a large bowl then either serve immediately or cover and chill in the refrigerator until ready to serve. Serve with chips.


  • Toss through some salad leaves such as watercress, rocket or spinach for some added flavour and greenery.
  • If you have leftover corn on the cob, cut the corn off the cob and use 2 cups of it instead of the canned sweetcorn.