1 16oz can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 16oz jar tomato salsa (mild or medium-hot, to taste)
2 to 3 scallions, thinly sliced
1) Cook the pasta according to package directions and drain.
2) Meanwhile, combine the beans, corn, salsa, and scallions in a saucepan and bring to a simmer.
3) Combine the pasta and sauce, toss well, and serve.
Review: This was yummy, especially when I topped it with shredded cheddar. Mmmm. After eating leftovers, I realized that if I make it again, I'd probably toss some cilantro in.
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