| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
California |
Pasta, Salad |
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
Posted to MC-Recipe Digest V1 #150
Date: Sat, 13 Jul 1996 11:25:18 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : C&W, revised
A Message from our Provider:
“The real God: don’t settle for substitutes”