Dressing:
2/3 c olive oil
2 limes juiced (1/4 to 1/3 c)
2 T Southwest seasoning
2 t salt
1 1/2 t minced garlic
Mix together and set aside.
Salad:
16 oz rotini pasta
1 1/2 c whole kernel corn (thawed frozen)
1 15-oz can black beans
1 c red peppers, diced
3/4 c green onions, chopped
1 c Roma tomatoes, chopped
4 boneless, skinless chicken breasts
2 t Southwest seasoning
Cook pasta in large pot of boiling, lightly salted water. Cook approx 8-10 minutes. Drain and set aside. While noodles are cooking, you can prepare chicken breasts. Lightly sprinkle 2 t SW seasoning over meat. Cook in 1-2 T olive oil over medium heat, about 8-10 minutes on each side until done. Rest 5 minutes, then cut into 1-inch cubes. In a large bowl combine the cooked pasta, corn, beans, red pepper, green onions, tomatoes, and chicken. Pour the dressing over the salad and mix thoroughly.
(Got this recipe from Penzey's -- it is delicious!)
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