Erin and Kelly whip up a summer staple perfect for outdoor dining. Sponsored by Ingles Markets.
RECIPE
Ingredients
16 oz pasta (rotini)
1 packet taco seasoning mix
15 oz can black beans drained and rinsed
15 oz can kidney beans drained and rinsed
10 oz corn frozen or canned
1 cup onion chopped
1 green pepper chopped
3 oz olives sliced
2 cups grated cheddar cheese
2 tomatoes chopped
1 pkg Frito Corn Chips (for topping)
SALAD DRESSING
2 cups mayonnaise
1 cup buttermilk
1 pkg Hidden Valley Fiesta Ranch Dressing Mix
Instructions
Cook pasta, drain, and cool. Combine with all of the other ingredients in a large mixing bowl, and then mix up the dressing.
Whisk all of the dressing ingredients together in a small bowl until smooth.
Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste! Enjoy!!!
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