Southwestern pasta salad

Yield: 2 servings

Measure Ingredient
1 pounds uncooked penne or
1 can Creamy Southwestern Salad
1 can black beans (15 oz.),

: -mostaccioli pasta

: Lettuce leaves

: -Dressing

: -rinsed and drained

¼ c whole kernal corn

: (8¾ oz., rinsed and : -drained

: sweet red pepper, chopped : green onions, sliced

: 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 ¾ 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) ½ tsp ground cumin 2 cloves garlic, minced Combine all of the ingredients. Chill. Makes 2 ¾ cups Per serving: 463 calories (5% from fat); 2⅕ g fat (0 g saturated); 0 mg cholesterol; 1026 mg sodium; 84⅒ g carbohydrate; 4⅘ g fiber; 18⅘ g protein. [Nan Jacobs; Birmingham, Alabama] [Shortcut Chefs; Southern Living; November 1994] Posted by Fred Peters.

Submitted By FRED PETERS On 11-21-94

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