150 Vegan Favorites--Santa Fe Pasta Salad

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* Exported from MasterCook *

 

Santa Fe Pasta Salad

 

Recipe By :150 Vegan Favorites, Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : 150 Vegan Favorites

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 quarts water

8 ounces spirals or penne

2 tablespoons canola oil

juice of 2 limes

1/4 cup chopped fresh cilantro

4 cloves garlic -- minced

1 1/2 teaspoons ground cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

2 tomatoes -- diced

1 15 oz can black beans -- drained

1 11 oz can corn kernels -- drained

4 whole scallions -- trimmed & chopped

1 green bell pepper -- seeded & diced

 

In a large saucepan, bring the water to a boil over medium-high heat. Add the

pasta, stir, and return to boil. Reduce the heat to medium and cook until the

pasta is al dente, 10 to 12 minutes, stirring occasionally. Drain the pasta in

a colander and cool under cold running water.

In a large mixing bowl, whisk the oil, lime juice, cilantro, garlic, jalapeno,

cumin, pepper, and slat. Stir in the pasta, tomatoes, beans, corn, scallions,

and bell pepper. Refrigerate the salad for 30 minutes to an hour before serving

to allow the flavors to meld. Fluff the salad before serving.

 

Typed by Karen C. Greenlee <greenlee

 

 

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Per serving: 346 Calories (kcal); 6g Total Fat; (15% calories from fat); 18g

Protein; 59g Carbohydrate; 0mg Cholesterol; 203mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0