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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe is from Leanne Ely of . I use her Menu-mailer when I just can't be bothered planning a menu for the week. Her recipes tend to be quick, simple, and relatively healthy, albeit a bit plain for my taste. Ingredients:
12 ounces macaroni, uncooked |
2 teaspoons vegetable oil |
1/2 teaspoon ground cumin |
salt |
1 (16 ounce) can black beans, rinsed and drained or 1 cup cooked dried black beans |
1 (11 ounce) can whole kernel corn, drained |
1 large red bell pepper, seeds and ribs removed, cut into strips |
3/4 cup sliced green onion |
1 (2 1/4 ounce) can sliced black olives, drained |
3/4 cup low-fat mayonnaise |
1/2 cup low-fat sour cream |
1/4 cup tbsps salsa, your favorite |
2 tablespoons salsa, your favorite |
2 tablespoons chopped fresh cilantro, aka coriander |
Directions:
1. Prepare pasta according to package directions. Drain, toss with oil and sprinkle with cumin. Salt to taste and set aside.
2. The original recipe suggests layering the beans, vegetables, and olives, but I just tossed them all together.
3. In a small bowl combine mayo, sour cream and salsa. The original recipe suggests you spread this mixture over the top of the pasta like you're frosting a cake but I just mixed it all in together. Sprinkle with cilantro.
4. Cover bowl tightly with plastic wrap and chill overnight or for several hours.
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