| 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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