LAYERED SOUTHWESTERN PASTA SALAD 8 ounce medium shells or elbow macaroni or other medium pasta shape, uncooked
2 tablespoon vegetable oil 1/2 tablespoon ground cumin Salt to taste 15 ounce canned black beans, rinsed and drained 11 ounce canned whole kernel corn, drained 1 red bell pepper, seeds and ribs removed, cut into strips 3/4 cup sliced green onions 2 1/4 ounce canned sliced black olives, drained 3/4 cup non-fat mayonnaise 1/2 cup non-fat sour cream 1/4 cup hot or mild salsa plus... 2 tablespoon hot or mild salsa 2 tablespoon minced fresh cilantro Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to 3quart. Straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
