Recipe - Southwestern Pasta Salad

1 pack 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, cut or sliced up
One fourth cup Chopped fresh cilantro
Fresh cilantro sprigs for
Garnish

Cook the pasta according to the directions on the package; drain. Rinse
with cold water and drain.

Combine the pasta with 1 Three fourths 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) One half tsp ground cumin 2 cloves
garlic, minced

Combine all of the ingredients. Chill.

Makes 2 Three fourths 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 MMRecipes Digest V3 #196

Date: Sat, 13 Jul 1996 13:38:36 0500

From: pickell@cyberspc.mb.ca (S.Pickell)