Tex-Mex Pasta Salad
Recipe courtesy of California Raisin Marketing Board.
4 ounces rotini, rotelle or other similar pasta
1/2 of a (15-ounce) can black beans, drained and rinsed
1/2 of a (15-ounce) can whole kernel corn, drained
3/4 cup raisins
1/2 cup chopped green bell peppers
1/2 cup shredded cheese
1/2 cup mayonnaise
1/3 cup salsa
- Cook pasta according to package directions; drain. Rinse with cold water; drain.
- Mix pasta with beans, corn, raisins, peppers and cheese.
- Combine mayonnaise and salsa in a small bowl. Toss with pasta mixture.
- Refrigerate for 2 to 3 hours or until ready to serve.
Makes 5 servings.
Tip: To reduce fat content use light or fat free mayonnaise.
Nutritional Information Per Serving (1/5 of recipe): Calories: 328; Total Fat: 18g; Saturated Fat: 5g; Total Carbs: 33g; Fiber: 4g; Protein: 6g; Sodium: 486mg.
Recipe and photograph courtesy of California Raisin Marketing Board.