I love hearty cold salad recipes that I can make during the hot summer and avoid heating up the kitchen even more in the evening. This one is especially good for this, and the flavors are different and delicious. I cooked the beans and the pasta first thing in the morning while it was still somewhat cool, and this also gave the flavors all the rest of the day to blend together in the refrigerator. Al and I both really liked this one a lot, and I think that I will serve this on greens next time, just to add a few more veggies!
1 lb bag dried pinto beans, cooked (see this post)
1 lb pasta bow ties, cooked according to package directions
1 lb low-fat ground beef, broken up and cooked
1 lb frozen corn, cooked
2 green bell peppers, diced
16 oz salsa
4 oz sharp cheddar cheese, grated
6 or 7 farm-ripe tomatoes, diced
1 bunch green onions, sliced including green stems
1 t ground cumin
1 t salt, to taste
Mix together all ingredients in a very large bowl, refrigerate until cooled and flavors have blended together.