Southwestern Salad
Recipe Type: Salad
Cuisine: Indian
Author:
Prep time:
Total time:
Serves: 6 – 8
Ingredients
- 1/2 lb. small shell pasta
- 1 small can Green Giant Mexican style corn
- 3 green onions chopped green included
- 1 cup chopped bell peppers (red, green, yellow or mixture thereof)
- 1 15 oz can of red , pinto, kidney, or black beans; drained & rinsed
- 1 15 oz can of diced tomatoes with green chili or jalapeno
- 1/2 cup chopped canned nopalito cactus rinsed in cold water and diced
- 2 tablespoon of vegetable oil
- 3 tablespoon of fresh lemon or lime juice
- 2 teaspoon ground cumin
- 2 tablespoon chopped fresh cilantro or parsley
Instructions
- Bring a large pot of water to a boil. Cook the pasta for 10-12 minutes.
- While pasta is cooking, combine the green onions, peppers, corn, beans, tomatoes, nopalitos, tomatoes, oil, lemon or lime juice, and spices in a large bowl. When pasta is done drain and rinse in cold water. Mix in with the veges and beans. Salt to taste.
- Serve immediately or chill to serve later.
- This is great to take on picnics or potlucks
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