Sweet corn, black bean, bell peppers, celery salad

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

Posted to MC-Recipe Digest V1 #150 Date: Sat, 13 Jul 1996 11:25:18 -0700 (PDT) From: PatH <phannema@...>

Recipe By : C&W, revised

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