Tex Mex Pasta Salad
Ingredients
1, 10-oz. package gluten-free elbow rice pasta, cooked,
drained, and rinsed in cold water
1, 14.5-oz. can black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1 red bell pepper, seeded and chopped
3 green onions, chopped
1 cup cubed cooked chicken, optional
1 cup medium-spiced salsa (check labels)
½ cup plain yogurt or low-fat sour cream (check labels)
3 Tablespoons gluten-free mayonnaise
2 teaspoons ground cumin
Salt and pepper to taste
Directions
1) Combine drained pasta, black beans, corn, pepper, green
onions, and chicken, if used.
2) In a separate bowl, combine salsa, yogurt or sour cream,
mayonnaise, cumin and salt and pepper.
3) Pour over pasta mixture and stir to blend.
4) Refrigerate until ready to serve.
(Submitted by Jamir)
*read your labels carefully as always
|
 |
