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Title: Sweet Corn with Black Beans & Bell Peppers
Categories: Pasta Salad Dressing Side dish
Yield: 4 Servings
1 1/2 | c | Corn kernels |
3/4 | c | Black beans -- pre-cooked |
6 | tb | Red and green bell peppers |
Minced | ||
3 | tb | Sliced celery |
2 | c | Cooked pasta, |
Vegetable-flavored | ||
5 | tb | SALAD DRESSING, bottled -- |
OR- | ||
2 1/2 | tb | Extra virgin olive oil |
1 | ts | Salt |
1/8 | ts | Pepper |
2 | ts | Granulated sugar |
1/8 | ts | Onion powder |
1 1/2 | tb | Balsamic vinegar |
1/8 | ts | Ground cumin -- optional |
Fresh cilantro leaves -- for | ||
Garnish |
Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta made without egg, made with semolina and flavored with vegetables (red bell pepper, spinach, beet, etc.)
Throw it together and serve warm. Serves 3 to 4. Makes 5 cups.
Other notes - Salad is also good served at room temperature or chilled. Reminder - In June and July, the Virginia Honey Co. sells "Virginia Brand, Vidalia Onion Vinaigrette Salad Dressing" -- a blend of canola oil, vinegar, Vidalia onions, sugar, water, mustard, spices (including lots of cracked pepper).
Adapted from California & Washington Food Company 1996 webbed- July 1996 - McRecipe, Path from Calif. Recipe By : C&W, revised
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