Recipes from Mexico :: Mexican Salads and Dressings
8 oz. med. shells, elbows or other
med. pasta shape, uncooked
2 tsp. canola (or other vegetable) oil
1/2 tsp. ground cumin
Salt to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 c. sliced green onions
1 (2 1/4 ounce) can sliced black olives, drained
3/4 c. mayonnaise (can use non-fat or lite)
1/2 c. sour cream (can use lite or non-fat)
1/4 c. plus 2 Tbsp. hot or mild salsa
2 Tbsp. minced fresh cilantro or parsley
Prepare pasta according to pkg. directions; drain and rinse under cold water; drain again. Toss with oil and sprinkle and distribute with cumin; salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-quart straight sided clear glass bowl.
In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture in an even way over top of pasta, sealing to edge of bowl. Sprinkle and distribute with cilantro or parsley.
Cover bowl tightly and chill overnight.
