Southwestern Shell Salad Recipe
Don’t have a garden? You can still serve up luscious Southwest flavor all year long with this colorful, quick pasta salad from Marguerite Shaeffer in Sewell, New Jersey. “It’s an excellent salad for picnics since there’s nothing to sour,” she points out. And you can mix it ahead for convenience, then toss with dressing just before serving.
- 8 ounces uncooked small pasta shells
- 1 cup frozen corn, thawed
- 1 can (15 to 16 ounces) kidney or black beans, rinsed and drained
- 1 cup chopped sweet yellow pepper
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/4 cup sliced pimiento-stuffed olives
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1. Cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water.
- 2. Place the pasta and corn in a large bowl; add the beans, yellow pepper, tomatoes, onion and olives. In a small bowl, whisk the lemon juice, cilantro, cumin, oil, salt and pepper. Pour over salad and toss to coat. Serve immediately. Yield: 10 servings.
3/4 cup equals 164 calories, 2 g fat (trace saturated fat), 0 cholesterol, 263 mg sodium, 30 g carbohydrate, 4 g fiber, 7 g protein.
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