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Mexican Pasta Salad

Garbanzo beans in Mexican Pasta Salad

Mexican Pasta Salad with black beans, corn, garbanzo beans, cilantro, bell pepper, cheese and olives.


8 ounces uncooked pasta
1 15-ounce can black beans
1 15-ounce can whole kernel corn
1 15-ounce can garbanzo beans, drained
1/2 cup chopped fresh cilantro
1/2 to 1 bell pepper, chopped
2 cups grated cheese
1/2 cup sliced olives
1-1/2 to 2 cups salsa


Cook pasta according to package directions. Drain, rinse in cold water and drain well.

Drain and rinse black beans. Drain corn and garbanzo beans.

Combine all ingredients in recipe, except salsa. Add about 1 cup salsa and mix.

Refrigerate thoroughly to blend flavors.

Before serving, moisten to taste by stirring in up to 1 cup more salsa.

Serve in a bowl lined with tortilla chips.

Garnish with a dollop sour cream, salsa, and a sprig of cilantro, if desired.

Nutrition Information

Recipe makes 8 side-dish servings.

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