Post by bean on Mar 14, 2007 9:37:48 GMT -5
This was really good! A great summer salad. 
I used dark red kidney beans instead of the black, just had a hankein'!
Mexican Pasta Salad
8 ounces medium shells, uncooked
2 teaspoons olive oil
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into thin strips
3/4 cup sliced green onions
1 (2 1/4 ounce) can sliced black olives
3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup salsa
2 tablespoons fresh cilantro, minced
Cook pasta, drain and rinse under cold water. Toss with oil and sprinkle with cumin and add salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a large glass bowl. Combine mayonnaise, sour cream, and salsa and mix well. Spread mixture evenly over top of pasta salad, sprinkle with cilantro, cover and refrigerate overnight.
Makes 6 Servings
Serving Size: 8 ounces
I used dark red kidney beans instead of the black, just had a hankein'!
Mexican Pasta Salad
8 ounces medium shells, uncooked
2 teaspoons olive oil
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into thin strips
3/4 cup sliced green onions
1 (2 1/4 ounce) can sliced black olives
3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup salsa
2 tablespoons fresh cilantro, minced
Cook pasta, drain and rinse under cold water. Toss with oil and sprinkle with cumin and add salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a large glass bowl. Combine mayonnaise, sour cream, and salsa and mix well. Spread mixture evenly over top of pasta salad, sprinkle with cilantro, cover and refrigerate overnight.
Makes 6 Servings
Serving Size: 8 ounces