Southwestern Salad
1/2 lb. small shell pasta
1 small can Green Giant Mexican style corn
3 green onions chopped green included
1 cup chopped bell peppers (red, green, yellow or mixture thereof)
1 15 oz can of red , pinto, kidney, or black beans; drained & rinsed
1 15 oz can of diced tomatoes with green chili or jalapeno
1/2 cup chopped canned nopalito cactus rinsed in cold water and diced
2 tablespoon of vegetable oil
3 tablespoon of fresh lemon or lime juice
2 teaspoon ground cumin
2 tablespoon chopped fresh cilantro or parsley
Bring a large pot of water to a boil. Cook the pasta for 10-12 minutes.
While pasta is cooking, combine the green onions, peppers, corn, beans, tomatoes, nopalitos, tomatoes, oil, lemon or lime juice, and spices in a large bowl. When pasta is done drain and rinse in cold water. Mix in with the veges and beans. Salt to taste.
Serve immediately or chill to serve later.
This is great to take on picnics or potlucks
SO HOW'D IT GO?
Be the first to add a comment.