| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Salad, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Uncooked penne or |
|
|
Mostaccioli pasta (16 oz) |
|
|
Creamy Southwestern Salad |
|
|
Dressing |
|
|
Lettuce leaves |
| 1 |
cn |
Black beans (15 ounces), |
|
|
Rinsed and drained |
| 1 |
cn |
Whole kernel corn (8 3/4 |
|
|
Ounces), rinsed and drained |
| 1 |
|
Sweet red pepper, chopped |
| 3 |
|
Green onions, sliced |
| 1/4 |
c |
Chopped fresh cilantro |
|
|
Fresh cilantro sprigs for |
|
|
Garnish |
INSTRUCTIONS
Cook the pasta according to the directions on the package; drain. Rinse
with cold water and drain.
Combine the pasta with 1 3/4 cups of Creamy Southwestern Salad Dressing.
Toss gently. Chill.
Spoon the pasta mixture onto a lettuce lined serving platter. Top with
the black beans, corn, red pepper, green onions and chopped cilantro.
Garnish with cilantro sprigs, if desired. Serve with the remaining cup of
dressing.
Makes 6 servings.
CREAMY SOUTHWESTERN SALAD DRESSING: 8 ounces nonfat sour cream (1 carton) 1
jar mild thick and chunky salsa (16 ounces) 1/2 tsp ground cumin 2 cloves
garlic, minced
Combine all of the ingredients. Chill.
Makes 2 3/4 cups
Per serving: 463 calories (5% from fat); 2.2 g fat (0 g saturated); 0 mg
cholesterol; 1026 mg sodium; 84.1 g carbohydrate; 4.8 g fiber;
18.8 g protein.
[Nan Jacobs; Birmingham, Alabama]
[Shortcut Chefs; Southern Living; November 1994]
Posted by Fred Peters.
Posted to MM-Recipes Digest V3 #196
Date: Sat, 13 Jul 1996 13:38:36 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”