| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Bean, Pasta, Rice, Couscous |
9 |
Servings |
INGREDIENTS
| 2 |
c |
Elbow macaroni — cooked |
| 1/2 |
ts |
Oil |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 15 |
oz |
Dark red kidney beans — |
|
|
Drained and washed |
| 2 |
c |
Frozen corn — thawed |
| 1/2 |
c |
Bell peppers — chopped |
| 1/2 |
c |
Onions — chopped |
| 3/4 |
c |
Fat-free mayonnaise |
| 1/2 |
c |
Fat-free sour cream |
| 1/2 |
c |
Taco sauce |
INSTRUCTIONS
Prepare elbow macaroni according to package directions. Drain and rinse
under cold water; drain again. Toss with oil, cumin, and salt. Layer
macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13" pan.
In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread
mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly
and chill overnight.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 00:20:47 -0400
From: Althea LeBlanc <TheaLater@AOL.COM>
Recipe By : National Pasta Association
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