Yield: 4 Servings
|1½ cup||Corn kernels|
|¾ cup||Black beans -- pre-cooked|
|6 tablespoons||Red and green bell peppers|
|3 tablespoons||Sliced celery|
|2 cups||Cooked pasta,|
|5 tablespoons||SALAD DRESSING, bottled --|
|2½ tablespoon||Extra virgin olive oil|
|2 teaspoons||Granulated sugar|
|⅛ teaspoon||Onion powder|
|1½ tablespoon||Balsamic vinegar|
|⅛ teaspoon||Ground cumin -- optional|
|Fresh cilantro leaves -- for|
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 Recipe By : C&W, revised
Posted to MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 17:57:04 -0400 From: BobbieB1@...