(c&w) sweet corn, black bean, bell peppers, c

4 Servings

Ingredients

Quantity Ingredient
1½ cup Corn kernels
¾ cup Black beans -- pre-cooked
6 tablespoons Red and green bell peppers
Minced
3 tablespoons Sliced celery
2 cups Cooked pasta,
Vegetable-flavored
5 tablespoons SALAD DRESSING, bottled --
OR-
2½ tablespoon Extra virgin olive oil
1 teaspoon Salt
⅛ teaspoon Pepper
2 teaspoons Granulated sugar
⅛ teaspoon Onion powder
1½ tablespoon Balsamic vinegar
⅛ teaspoon Ground cumin -- optional
Fresh cilantro leaves -- for
Garnish

Directions

Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta made without egg, made with semolina and flavored with vegetables (red bell pepper, spinach, beet, etc.) Throw it together and serve warm. Serves 3 to 4. Makes 5 cups.

Other notes - Salad is also good served at room temperature or chilled. Reminder - In June and July, the Virginia Honey Co. sells "Virginia Brand, Vidalia Onion Vinegar-ette Salad Dressing" -- a blend of canola oil, vinegar, vidalia onions, sugar, water, mustard, spices (including lots of cracked pepper).

Adapted from California & Washington Food Company 1996 webbed- July 1996 - McRecipe, Path from Calif Recipe By : C&W, revised

Posted to MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 17:57:04 -0400 From: BobbieB1@...

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