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Mexican Pasta Salad Recipe
Adapted from Moosewood Restaurant Low-Fat Favorites Cookbook
Serves 6-8
1/2 pound whole wheat pasta (shells, elbow macaroni or corkscrews)
1 cup corn, frozen
3 scallions, minced
1 cup sweet red pepper, chopped
1 can pinto, kidney or black beans, drained
2 TB balsamic vinegar
3 TB lemon juice, fresh squeezed
2 tsp cumin or chili powder (or combination)
1 tsp taco seasoning (optional)
2 TB salsa
2 TB cilantro or flat-leaf parsley, chopped
1/2 tsp ground pepper
dash salt
B ingredients:
1 cup salsa
Cook pasta, adding corn during last 2 minutes. Drain and rinse with hot water.
Combine rest of ingredients except B ingredients, salsa, and toss with pasta. Refrigerate several hours to combine flavors. Adjust seasonings as desired. Serve with salsa and cheese (if desired) on the side.
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