Roasted Corn, Bean and Bacon Pasta Salad

What is your tastiest potluck dish? My favorite party pleasing salad is a Roasted Corn, Bean and Bacon Pasta Salad! This easy-to-make salad is packed with black and pinto beans and tossed with bacon and roasted corn! Oh YuM! The easy-to-take, make ahead salad is studded with flavor pops; roasted jalapeños, cilantro, mini peppers, scallions and pepperoncini! A Mexicana Crema dressing with smoked paprika, cumin, and coriander bring this potluck salad a rating as my most requested recipe! Enjoy!

Roasted Corn, Bean and Bacon Pasta Salad

INGREDIENTS:

Dressing:

1/4 cup Mexicana Crema

1/4 cup mayonnaise

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon coriander

1-2 teaspoons hot sauce

1/2 teaspoon sea salt

Salad:

1 (15 oz) can black beans, drain and rinse

1 (15 oz) can pinto beans, drain and rinse

4 cups cooked pasta

8 slices crisp bacon

2 cups roasted corn

1 charred jalapeño, seeded, finely chopped

1/2 cup loosely packed cilantro, rough chop

1/3 cup sliced pepperoncini, rough chop

4 tri-colored mini peppers, seeded, chopped

3 green onions, chopped

1/4 cup grated Cojita or 1 cup crumbled Queso Fresco

INSTRUCTIONS:

In a large salad bowl, whisk all dressing ingredients. Add all salad ingredients except for the cheese; gently toss. Gently toss cheese into salad or use as a topping. Garnish with cilantro.

Tips:

Pasta: Bowtie or wheel pasta makes for a fun presentation. Cook as directed and drain.

Bacon: Arrange bacon on a foil lined rimmed baking sheet. Bake at 400°F for 20 minutes or until crisp, rotating pan half way through baking. Drain on paper towels.

Roasted corn: Adjust oven heat to 425°F. After removing bacon from rimmed pan, reserve the bacon fat in the pan. Toss the corn in the bacon fat, sprinkle lightly with salt, and continue to bake for 25-30 minutes, rotating cobs a few times. Corn has completed cooking when some of the kernels are charred. If needed, broil corn cobs on high, 6-inches from broiler until browned. Cool corn for 10 minutes and cut from cob.

Roast Jalapeños: On top of a gas burner or under the broiler of an electric oven, cook jalapeño until browned and charred. Stem under a dish cloth or foil. Scrap char from jalapeño, and remove seeds before chopping.

Dressing: To save on washing one extra bowl, mix dressing in large salad bowl and then add salad ingredients.... unlike the photo of the dressing below!