| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | California | Pasta, Salad/dress | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Corn kernels |
| 3/4 | c | Black beans — pre-cooked |
| 6 | tb | Red and green bell peppers |
| Minced | ||
| 3 | tb | Sliced celery |
| 2 | c | Cooked pasta, |
| Vegetable-flavored | ||
| 5 | tb | SALAD DRESSING, bottled — |
| OR- | ||
| 2 1/2 | tb | Extra virgin olive oil |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | ts | Granulated sugar |
| 1/8 | ts | Onion powder |
| 1 1/2 | tb | Balsamic vinegar |
| 1/8 | ts | Ground cumin — optional |
| Fresh cilantro leaves — for | ||
| Garnish |
INSTRUCTIONS
Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta made without egg, made with semolina and flavored with vegetables (red bell pepper, spinach, beet, etc.) Throw it together and serve warm. Serves 3 to 4. Makes 5 cups. Other notes - Salad is also good served at room temperature or chilled. Reminder - In June and July, the Virginia Honey Co. sells "Virginia Brand, Vidalia Onion Vinegar-ette Salad Dressing" -- a blend of canola oil, vinegar, vidalia onions, sugar, water, mustard, spices (including lots of cracked pepper). Adapted from California & Washington Food Company 1996 webbed- July 1996 - McRecipe, Path from Calif Recipe By : C&W, revised Posted to MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 17:57:04 -0400 From: BobbieB1@aol.com
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