2 cups dried pennè or rotini
1/2 cup each frozen whole kernel corn, light dairy sour cream
1/3 cup mild or medium chunky salsa
1 tbsp. each snipped fresh cilantro, lime juice
1 can (15 oz.) black beans, rinsed, drained
3 medium plum tomatoes, chopped (1 cup)
1 medium zucchini, chopped (1 cup)
1/2 cup shredded sharp cheddar cheese (2 oz.)
Cook pasta according to pkg. directions, adding corn the last 5 minutes' cooking. Drain pasta and corn. Rinse with cold water; drain again. DressingL In a small mixing bowl, stir sour cream, salsa, cilantro and lime juice. Set dressing aside. In a large bowl, combine pasta mixture, black beans, tomatoes, zucchini and cheese. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired, cover and chill. Makes 4 servings.
1/2 cup each frozen whole kernel corn, light dairy sour cream
1/3 cup mild or medium chunky salsa
1 tbsp. each snipped fresh cilantro, lime juice
1 can (15 oz.) black beans, rinsed, drained
3 medium plum tomatoes, chopped (1 cup)
1 medium zucchini, chopped (1 cup)
1/2 cup shredded sharp cheddar cheese (2 oz.)
Cook pasta according to pkg. directions, adding corn the last 5 minutes' cooking. Drain pasta and corn. Rinse with cold water; drain again. DressingL In a small mixing bowl, stir sour cream, salsa, cilantro and lime juice. Set dressing aside. In a large bowl, combine pasta mixture, black beans, tomatoes, zucchini and cheese. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired, cover and chill. Makes 4 servings.
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