| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Salad | 8 | Servings |
INGREDIENTS
| 1 | lb | Pasta: macaroni; rigatoni, etc-I used multicolored spirals |
| 3 | Peppers (green; red, yellow or a combination) | |
| 2 | c | Cooked black beans |
| 1 | sm | Red onion |
| 1 | cn | (16-oz) corn -or- |
| 1 | Box (10-oz) frozen corn -or- | |
| 3 | Ears corn; kernels from | |
| 1 1/2 | c | Salsa |
| 1/2 | c | FF sour cream |
| 3 | ts | Chili powder |
| 1 | ts | Cumin |
| Salt & pepper to taste |
INSTRUCTIONS
Date: Wed, 8 May 1996 18:01:07 -0500 From: kmbass@umich.edu (Kristin Bass) Adapted from Claire's Corner Copia Cookbook by Claire Criscuolo. 1. Cook the pasta, adding frozen corn (if used) during the last 3 minutes. Drain pasta and rinse to cool. 2. Dice the peppers and cut the onion into 1/4 inch circles. Add to pasta. 3. Add black beans and corn. 4. Mix salsa, sour cream & spices in a separate bowl. Add dressing to salad and mix. 5. Chill if you'd like, or eat right away. FATFREE DIGEST V96 #127 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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