Salsa, black beans, corn and Cheddar cheese perk up an easy-prep pasta salad.
cups uncooked rotini or rotelle pasta (8 oz)
can (15.25 oz) Green Giant™ whole kernel corn, drained
can (15 oz) Progresso™ black beans, drained, rinsed
large green bell pepper, chopped (1 1/2 cups)
cup shredded Cheddar cheese (4 oz)
cup Old El Paso™ Thick 'n Chunky salsa
cup chopped fresh cilantro or parsley
cup oil-and-vinegar dressing
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In very large bowl, mix pasta and remaining ingredients. Cover; refrigerate 1 to 2 hours to blend flavors.
If you have leftover corn on the cob, cut the corn off the cob and use 2 cups of it instead of the canned corn.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.