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Mexican Pasta Salad Recipe

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This recipe for Mexican Pasta Salad, by , is from The Haynes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brenda Stoddard

Category:
Category:

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)

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.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20-25 minutes

 

 

 

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