Mexican Pasta Salad Recipe

• 12 oz Rotini Pasta
• 2 cups Cheese (shredded)
• 1 cup Green Bell Pepper (diced)
• 15 oz kidney Beans (drained)
• 15 oz Black Beans (drained)
• 15 oz Whole Kernel Corn (drained)
• 1/2 cup Cilantro (finely chopped)
• 12 oz Salsa

• Cook pasta according to package directions. Drain and rinse under cold water.
• Mix cheese, green peppers, kidney beans, black beans, corn, cilantro, and salsa in a large bowl and mix well.
• Cover and refrigerate for 2 hours or overnight.