A tasty pasta and bean salad with an infusion of Mexican and Italian flavors.

Pasta and Pinto Bean Salad

2 medium green bell peppers, chopped
3/4 cup chopped onion
1 teaspoon minced garlic
1/2 to 1 small jalapeño chili, seeds and veins discarded, finely chopped
1 teaspoon cumin seeds
1 tablespoon vegetable oil
8 ounces fettuccine, cooked
1 (15-ounce) can pinto beans or black beans, rinsed, drained
2 cups diced tomatoes
1/2 cup chopped cilantro
1/4 cup Caesar-style Italian dressing
1 1/2 cups garlic or herb croutons
Salt

1. In large skillet, sauté bell peppers, onion, garlic, jalapeño and cumin seeds in oil, covered, until tender, about 8-10 minutes.
2. Combine fettuccine, cooked vegetables, beans and tomatoes in large bowl; add cilantro and Italian dressing and toss. Season to taste with salt and pepper; refrigerate until chilled, about 1 hour.
3. Add croutons and toss just before serving.

Makes 4 main-dish servings or 8 side-dish servings.

Tips: If desired, 8 to 12 ounces cooked cubed chicken or turkey breast may be added.

Recipe provided courtesy of The Bean Education & Awareness Network.