| 8 | oz. | uncooked pasta
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| 1 | can | black beans (15 oz.), drained and rinsed
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| 1 | can | whole kernel corn (15 oz.), drained
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| 1 | can | garbanzo beans (15 oz.), drained
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| ½ | c. | chopped fresh cilantro
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| 1 | | green pepper, chopped
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| 2 | c. | grated Monterrey Jack cheese (about 8 oz.)
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| ½ | c. | sliced black olives
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| 1 ½ - 2 | c. | salsa
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| | tortilla chips
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| | sour cream (optional)
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| - Cook pasta according to package directions; drain; rinse in cold water;
drain again; set aside to cool.
- In large bowl, combine (cooled) pasta, black beans, corn, garbanzo
beans, cilantro, green pepper, cheese, olives.
- Add about 1 c. salsa and mix to combine.
- Cover and refrigerate at least an hour for the flavors to combine.
- Before serving, season to taste by stirring in up to 1 c. more salsa.
- Line serving bowl with tortilla chips, spoon mixture into center.
- Garnish with additional tortilla chips, a dollop of sour cream,
salsa, sprig of cilantro.
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