Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Large shell pasta, cooked |
1 \N | Basket (pint?) cherry |
\N \N | Tomatoes, halved |
1 \N | To 2 C fresh corn kernels |
\N \N | (or frozen and thawed) |
1 \N | Sweet pepper (color of your |
\N \N | Choice), chopped |
1 \N | 8oz can mild, chopped green |
\N \N | Chilis |
1 \N | 16oz can kidney beans or |
\N \N | Equivalant amount cooked |
1 small | Red onion, chopped |
1 \N | Jar (~16oz?) of your |
\N \N | Favorite salsa |
Combine all ingrediants well and refrigerate at least several hours. The pasta will soak up the salsa, so you may need to add more just before serving if you like a "wetter" pasta salad.
From: Cynthia Grall <grall@...> Fatfree Digest [Volume 9 Issue 23] July 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
using MMCONV
File