* Exported from MasterCook *
Mexican Style Pasta Salad with Black Beans and Corn - 8 pts
Recipe By :The PDQ (Pretty Damn Quick) Vegetarian Cookbook by Donna Klein
Serving Size : 5 Preparation Time :0:00
Categories : LowFat (Less than 15%) Quick
Spicy Vegan
Veggie WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces medium pasta shells -- elbows, bow ties or other
similar pasta shapes
1 cup frozen yellow corn
2 cups salsa -- preferably medium
1 can black beans -- (15-ounce) rinsed and drained
1 tablespoon extra virgin olive oil
salt and freshly ground pepper to taste -- to taste
In a large stockpot of boiling salted water; cook the pasta according to
package directions until al dente. Before it is done, place the corn in a
colander in the sink. When the pasta is done cooking, slowly drain the pasta
over the corn. Drain well.
Meanwhile, in a large bowl, combine the salsa, beans, and oil. While still
quite hot, add the pasta and corn mixture, tossing well to thoroughly combine.
Season with salt and pepper. Alternatively, cove and refrigerate a minimum of 3
hours, or up to 3 days, and serve chilled or return to room temperature.
Makes 5 to 6 main dish or 8 to 10 side dishes servings.
Per serving: Cals 396 (11% fat); Total Fat 5g (sat fat 1g); Carbs 75g; Fiber
7g; Prot 15g; Chol 0mg; Sodium 275mg.
When you need something quick, easy, and delicious to bring to a picnic or
potluck, this spicy pasta salad always rises to the occasion. Its heat can be
controlled according to the strength of the salsa selected; mango and peach
salsas are especially refreshing.
Description:
"8 pts"
S(Formatted by Chupa Babi):
"06.11.08"
Copyright:
"2004"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 466 Calories; 5g Fat (9.1% calories from
fat); 19g Protein; 88g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 457mg
Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
Nutr. Assoc. : 904365 0 0 0 0 0
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