Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ cup | Corn kernels |
¾ cup | Black beans -- pre-cooked |
6 tablespoons | Red and green bell peppers |
\N \N | Minced |
3 tablespoons | Sliced celery |
2 cups | Cooked pasta, |
\N \N | Vegetable-flavored |
5 tablespoons | SALAD DRESSING, bottled -- |
\N \N | 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 |
\N \N | Fresh cilantro leaves -- for |
\N \N | Garnish |
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