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Cinco de Mayo salad is festive and easy

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Cinco de Mayo is a Mexican holiday celebrated on May 5 to commemorate Mexico's victory over Napoleon in 1862, according to Encyclopedia 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.

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  • 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


  1. While pasta boils, combine other ingredients in a large plastic container with a lid.
  2. Stir well.
  3. After pasta is rinsed and cooled, add to the combined ingredients.
  4. At this point, taste and see if more cumin and chili powder are needed. (This is a matter of personal taste.)
  5. Chill before serving. This also allows for dried garlic pieces to rehydrate.
  6. Serve on a bed of lettuce and add a dollop of mayonnaise as garnish, optional.

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