Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Uncooked penne or
-mostaccioli pasta (16 oz)
Creamy Southwestern Salad
-Dressing
Lettuce leaves
1 cn Black beans (15 ounces),
-rinsed and drained
1 cn Whole kernel corn(8 3/4 oz)
-rinsed and drained
1 Sweet red pepper, chopped
3 Green onions, sliced
1/4 c Chopped fresh cilantro
Fresh cilantro sprigs
-for garnish

Cook the pasta according to the directions on the package; drain.
Rinse with cold water and drain.

Combine the pasta with 1 3/4 cups of Creamy Southwestern Salad
Dressing. Toss gently. Chill.

Spoon the pasta mixture onto a lettuce lined serving platter. Top
with the black beans, corn, red pepper, green onions and chopped
cilantro. Garnish with cilantro sprigs, if desired. Serve with the
remaining cup of dressing.

Makes 6 servings.

CREAMY SOUTHWESTERN SALAD DRESSING: 8 ounces nonfat sour cream (1
carton) 1 jar mild thick and chunky salsa (16 ounces) 1/2 tsp ground
cumin 2 cloves garlic, minced

Combine all of the ingredients. Chill.

Makes 2 3/4 cups

Per serving: 463 calories (5% from fat); 2.2 g fat (0 g saturated);
0 mg cholesterol; 1026 mg sodium; 84.1 g carbohydrate; 4.8 g fiber;
18.8 g protein.

[Nan Jacobs; Birmingham, Alabama]
[Shortcut Chefs; Southern Living; November 1994]

Posted by Fred Peters.

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