Mexican Pasta Salad


Who Dave Kristol
Why DOGS 5th Anniversary Rally
When August 3, 2002
Source NJ Jewish News, May 30, 2002
Category Salad

Ingredients Steps
8 oz. uncooked pasta
1 can black beans (15 oz.), drained and rinsed
1 can whole kernel corn (15 oz.), drained
1 can garbanzo beans (15 oz.), drained
½ c. chopped fresh cilantro
1 green pepper, chopped
2 c. grated Monterrey Jack cheese (about 8 oz.)
½ c. sliced black olives
1 ½ - 2 c. salsa
tortilla chips
sour cream (optional)
  1. Cook pasta according to package directions; drain; rinse in cold water; drain again; set aside to cool.
  2. In large bowl, combine (cooled) pasta, black beans, corn, garbanzo beans, cilantro, green pepper, cheese, olives.
  3. Add about 1 c. salsa and mix to combine.
  4. Cover and refrigerate at least an hour for the flavors to combine.
  5. Before serving, season to taste by stirring in up to 1 c. more salsa.
  6. Line serving bowl with tortilla chips, spoon mixture into center.
  7. Garnish with additional tortilla chips, a dollop of sour cream, salsa, sprig of cilantro.


Generated 7 Sep 2002 15:58:05 from recipes/mexican-pasta.rcp, 2 Aug 2002 09:28:48