Yield: 6 Servings
Measure | Ingredient |
---|---|
8 ounces | Medium Shells or Elbow Macaroni or other medium pasta shape, uncooked |
2 teaspoons | Vegetable oil |
½ teaspoon | Ground cumin |
\N \N | Salt to taste |
15 ounces | Canned black beans rinsed and drained |
11 ounces | Canned whole kernel corn drained |
1 \N | Red bell pepper seeds and ribs removed, cut into strips |
¾ cup | Sliced green onions |
2¼ ounce | Canned sliced black olives drained |
¾ cup | Non-fat mayonnaise |
½ cup | Non-fat sour cream |
¼ cup | Hot or mild salsa; plus... |
2 tablespoons | Hot or mild salsa |
2 tablespoons | Minced fresh cilantro |
Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2½- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
Cover bowl tightly and chill overnight.
Each serving provides: 426 Calories; 20⅖ g Protein; 56 g Carbohydrates; 14½ g Fat; 15.7 mg Cholesterol; 499 mg Sodium.
Calories from Fat: 30%
Copyright National Pasta Association () (Reprinted with permission)