Mexican Pasta Salad

• 8 ounces:uncooked pasta
• 1 can (15 oz.):black beans
• 1 can (15 oz.):whole kernel corn
• 1 can (15 oz):garbanzo beans, drained
• 1/2 cup:chopped fresh cilantro
• 1 green pepper,:chopped
• 2 cups grated:Monterey Jack cheese
• 1/2 cup:sliced black olives
• 1-1/2 to 2 cups:salsa
• Tortilla:chips
• sour:cream (optional)

Preparation

1. Cook pasta according to package directions. Drain, rinse in cold water, drain again and set the pasta aside. Drain and rinse the black beans.
2. Drain the corn and garbanzo beans. In a large bowl combine the pasta, black beans, corn, garbanzo beans, cilantro, green pepper, cheese and olives.
3. Add about 1 cup salsa and mix to combine. Cover and refrigerate for at least 1 hour for the flavors to combine. Before serving, season to taste by stirring in up to 1 cup more salsa.
4. Line the serving bowl with tortilla chips and spoon the salad in the center.
5. Garnish with additional tortilla chips, a dollop sour cream, salsa, and a sprig of cilantro. Makes 8 servings.

Whether a side dish or main dish, a salad is perfect for spring and summer.