Dinner ready in 30 minutes! Enjoy this delicious pasta salad flavored with Old El Paso salsa and made using chicken and Green Giant sweet corn - perfect for a Southwestern meal.
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.