Mexican Fiesta Salad | Oklahoma State University

Ingredients

• 2 cups penne pasta, uncooked
• 1/2 cup whole kernel corn, frozen
• 1/2 cup light sour cream
• 1/3 cup salsa
• 1 tablespoon fresh cilantro leaves, snipped
• 1 tablespoon lime juice
• 1 15-ounce can black beans, rinsed and drained
• 3 medium plum tomatoes, chopped
• 1 medium zucchini, chopped
• 1/2 cup shredded sharp cheddar cheese