Ingredients
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2 cups dried small pasta shells
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⅓ cup Italian-style salad dressing
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salt to taste
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1 (15 ounce) can pinto beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can whole kernel corn, drained
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3 tomatoes, chopped
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1 ½ tablespoons ground cumin
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½ tablespoon chili powder
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½ teaspoon onion powder
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½ teaspoon garlic powder
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¼ teaspoon red pepper flakes (Optional)
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salt and ground black pepper to taste
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
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Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
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Chill salad in refrigerator until ready to serve.
