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Categories:
macaroni vegetable oil ground cumin salt black beans whole kernel corn red bell pepper green onion black olives low-fat mayonnaise low-fat sour cream tbsps salsa salsa fresh cilantro
Viewed: 69 - Published at: 5 months agoIngredients
- 12 ounces macaroni, uncooked
- 2 teaspoons vegetable oil
- 12 teaspoon ground cumin
- salt
- 1 (16 ounce) can black beans, rinsed and drained or 1 cup cooked dried black beans
- 1 (11 ounce) can whole kernel corn, drained
- 1 large red bell pepper, seeds and ribs removed, cut into strips
- 34 cup sliced green onion
- 1 (2 1/4 ounce) cansliced black olives, drained
- 34 cup low-fat mayonnaise
- 12 cup low-fat sour cream
- 14 cup tbsps salsa, your favorite
- 2 tablespoons salsa, your favorite
- 2 tablespoons chopped fresh cilantro, AKA coriander
Method
- Prepare pasta according to package directions.
- Drain, toss with oil and sprinkle with cumin.
- Salt to taste and set aside.
- The original recipe suggests layering the beans, vegetables, and olives, but I just tossed them all together.
- In a small bowl combine mayo, sour cream and salsa.
- The original recipe suggests you spread this mixture over the top of the pasta "like you're frosting a cake" but I just mixed it all in together.
- Sprinkle with cilantro.
- Cover bowl tightly with plastic wrap and chill overnight or for several hours.
