Cinco de Mayo is a Mexican holiday celebrated on May 5 to commemorate Mexico's victory over Napoleon in 1862, according to Encyclopedia Britannica.com. It is also celebrated in the United States to some degree, taking the form of a fun, light little celebration of all things Mexican. Here is a wonderful recipe for Cinco de Mayo salad to add a little fiesta to your dinner. This Southwestern pasta salad uses no oil, which makes it very light. It is also super-easy to prepare, literally coming together in minutes.
- One large can chicken breast, drained and rinsed
- One box multi-color pasta spirals, cooked, rinsed, drained, and cooled
- One can black beans, rinsed and drained
- One can corn, rinsed and drained
- One can diced tomatoes, UNDRAINED
- One small red onion, chopped
- 1/2 cup bottled lime juice
- Dried minced garlic: one tablespoon
- Generous sprinkling of cumin powder and chili powder
- While pasta boils, combine other ingredients in a large plastic container with a lid.
- Stir well.
- After pasta is rinsed and cooled, add to the combined ingredients.
- At this point, taste and see if more cumin and chili powder are needed. (This is a matter of personal taste.)
- Chill before serving. This also allows for dried garlic pieces to rehydrate.
- Serve on a bed of lettuce and add a dollop of mayonnaise as garnish, optional.