Ingredients
1
pound farfalle (bow-tie) pasta
2
cups diced cooked chicken
1
15-ounce can golden hominy, drained
1
15-ounce can black beans, drained
1
12-ounce bottle mild green taco sauce
1
cup chopped fresh cilantro
Directions
1.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; rinse under cold running water and drain again.
2.
Transfer pasta to large bowl. Add oil and toss to coat. Mix in chicken, green onions, tomatoes, hominy, beans, taco sauce and cilantro. Season salad generously with salt and pepper.
