Mexican Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pound short , chunky pasta such as small shells, orecchiette, or penne 1 cup fresh or frozen corn kernels 3 scallions, minced 1 cup chopped bell peppers, red ,green yellow or a mixture 1 1/2 cups cooked kidney bean, pinto beans, pink beans or black beans(15 0z can drained and rinsed) 1 cup chopped tomatoes 1/4 cup sliced Spanish olives 2 tsp olive oil 3 tbsp fresh lemon juice, lime juice or a combination 2 tsp ground cumin 2 tbsp chopped fresh cilantro 1/2 tsp ground black pepper salt to taste
grated low-fat Cheddar cheese (optional) prepared Mexican-style red salsa(optional)
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Directions: |
Directions:Bring a large covered pot of water to boil. Cook the pasta for about 10 minutes, until al dente. Add the corn during the final 2 minutes of cooking. Drain the pasta and corn, rinse with cold water, and set aside to drain for a few minutes. Meanwhile, combine the scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon or lime juice, cumin, cilantro, and black pepper in a large bowl. Mix in the pasta and corn and add salt to taste. If desired, top each serving with a tablespoon of grated Cheddar and a spoonful of salsa. Serve immediately or chill to serve later. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20-25 minutes |
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