Mexican Pasta Salad
(adapted from, Moosewood Restaurant Low-Fat Favorites)
1/2 lb. short, chunky pasta, such as small shells, orecchiette, rotini or penne
1 cup fresh or frozen corn kernels
3 green onions, minced
1 cup chopped bell peppers, red, green, yellow, or a mixture
1- 1/2 cups cooked kidney beans, pinto beans, pink beans, or black beans (15-oz. can, drained and rinsed)
1 cup chopped fresh tomatoes
1/4 cup sliced Spanish olives (optional)
2 tsp. olive oil
3 tbsp. fresh lemon juice, lime juice, or a combination
2 tsp. ground cumin
2-4 tbsp. chopped fresh cilantro
1/2 tsp. ground black pepper
salt to taste
½ cup grated reduced-fat Cheddar cheese (optional)
prepared Mexican-style red salsa (optional)
Bring a large pot of water to a boil. Cook the pasta for about 10 minutes, until just tender.
Add the corn during the final 2 minutes of cooking. Drain the pasta and corn, rinse with cold water,
and set aside to drain for a few minutes.
Meanwhile, combine the green onions, bell peppers, beans, tomatoes, olives (if used), olive oil, lemon or lime juice, cumin, cilantro, and black pepper in a large bowl. Mix in the pasta and corn and add salt to taste. If desired, top each serving with a tablespoon of grated Cheddar and a spoonful of salsa. Serve immediately or chill to serve later.
Ohhhhh! Any Mexican food is delish!!
Mmmmmm...Mexican food is my favorite! <3
Mine too. I don't even know how many Mexican recipes I have posted in our recipe sections.