El Paso Salad

• Mini-Penne or Curly-Edged Pasta cooked al dente in plenty of well- salted water. (added little star pasta also for July 4)
• Corn Frozen
• Black Beans rinsed and well-drained
• Yellow Orange and/or Green Bell Pepper Chopped
• Jalapeño Pepper seeded and finely chopped
• Fresh Cilantro Chopped
• Green Onion Green parts only – chopped
• Medium or Sharp Cheddar Cheese cut into small cubes
• Fresh Tomatoes Diced
• Cucumbers Peeled and Diced
• Green and/or Purple Cabbage Shredded
• Dark Green Romaine Lettuce torn – optional
• Sliced Olives optional (I don't use)
• Chicken cooked and diced – optional, (I don't use)
• 1 Small bag Fritos Corn Chips sprinkled on top of salad or tossed in just before serving to keep crisp

Dressing:

• Mayonnaise
• Salt
• MSG optional
• Granulated or Zesty Garlic
• Chipotle Chile Pepper
• Taco Seasoning
• Onion Powder
• Onion – just a little chopped finely
• Cider Vinegar and/or Lime Juice to thin I used cider vinegar
• Milk – to thin more