Sweet corn, black bean, bell peppers, celery salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Corn kernels |
| ¾ | cup | Black beans -- pre-cooked |
| 6 | tablespoons | Red and green bell peppers |
| Minced | ||
| 3 | tablespoons | Sliced celery |
| 2 | cups | Cooked pasta, |
| Vegetable-flavored | ||
| 5 | tablespoons | SALAD DRESSING, bottled -- |
| OR- | ||
| 2½ | tablespoon | Extra virgin olive oil |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | teaspoons | Granulated sugar |
| ⅛ | teaspoon | Onion powder |
| 1½ | tablespoon | Balsamic vinegar |
| ⅛ | teaspoon | Ground cumin -- optional |
| Fresh cilantro leaves -- for | ||
| Garnish | ||
Directions
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
Posted to MC-Recipe Digest V1 #150 Date: Sat, 13 Jul 1996 11:25:18 -0700 (PDT) From: PatH <phannema@...>
Recipe By : C&W, revised