Friday, March 14, 2008

Mexican Pasta Salad

This recipe from Moosewood Lowfat Favorites is very similar to my Black Bean Salsa recipe so i'm sure it's going to be tasty! I made a slightly revised version so i will post it too. but this is the original recipe.

Mexican Pasta Salad
This substantial and colorful dish is an interesting twist on the usual pasta salad.

1/2 pound elbow macaroni
1 cup corn fresh or frozen kernels
3 scallions, minced
1 cup bell peppers (any color combo) chopped
1 can black beans, rinsed
1 cup tomatoes, chopped
1/4 cup olives, chopped and pitted
2 tsp olive oil
3 Tbsp lime juice
2 tsp ground cumin
2 Tbsp fresh cilantro, chopped
1/2 tsp ground black pepper
salt to taste
shredded lowfat cheddar cheese, optional
salsa, optional

Cook the pasta until al dente. Add the corn during the final 2 minutes of cooking. Drain the pasta and corn, rinse with cold water, and set aside to drain for a few minutes.

Meanwhile, combine the scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon or lime juice, cumin, cilantro and black pepper in a large bowl. Mix in the pasta and corn and add salt to taste. If desired, top each serving with a Tbsp of grated cheese and a spoonful of salsa. Serve immediately or chill to serve later.

This recipe yields 6 servings (1 cup/10 oz). Per 10 oz serving: 289 Calories, 4.7g Fat, 4.1g Fiber

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