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American Salad :: Mexican Pasta Salad (serves 4-6) Recipe

Filed Under (cold pasta salad recipes) by admin on 28-02-2008

Tagged Under : American Salad

Ingredients:

1/2 lb. any short pasta, like penne
1 cp. corn kernals
3 minced scallions
1 cp. chopped bell peppers (try and make it colorful)
1 1/2 cps. cooked kidney, pinto, or black beans
1 cp. chopped tomatoes
1/4 sliced Spanish olives
2 tsp. olive oil
3 tbsp. fresh lemon or lime juice
2 tsp. ground cumin
2 tbsp. chopped cilantro
pepper and salt, to taste
lowfat chedder cheese, grated (optional)
salsa (optional)

American Salad :: Mexican Pasta Salad (serves 4-6) Recipe

Directions:

Cook pasta to al dente (about ten min.) in boiling water. During the final two minutes, add corn. Drain the corn and pasta, rinse with cold water, and set aside.
Combine scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon (or lime) juice, cumin, pepper, and cilantro in a large bowl. Stir in the pasta and the corn. Add salt to taste. Serve immediately or chill for later. Add a little cheese and/or salsa to each serving if so desired.

per 10 oz. serving: 289 calories, 4,7 grams fat, 4.1 fiber. (I think that this is without the cheese and salsa)

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