Guest guest Posted August 9, 2009 Report Share Posted August 9, 2009 I pulled this off of Nava Atlas' website and made it to take to a bar-b-q. It is incredibly yummy. I mixed in about 1.5 cups of cooked turtle beans. Southwestern Rotelle Salad with Avocado, Corn, and Peppers Serves: 4 to 6 * 8 ounces rotelle (wheels) or other short pasta shape (I used whole wheat bow ties) * 1 medium green bell pepper, cut into narrow 2-inch strips (I used yellow) * 1 medium red bell pepper, cut to match the green pepper * 11/2 cups cooked fresh or frozen corn kernels * 1 large avocado, pitted, peeled, and diced * Juice of 1 lime * 2 medium firm, ripe tomatoes, finely diced * 2 tablespoons extra-virgin olive oil * 1 to 2 tablespoons white wine vinegar, to taste (I used apple cider vinegar) * 2 to 3 tablespoons minced fresh cilantro (I used a lot, I love cilantro * 1 to 2 scallions, thinly sliced (I didn't have any, I used some diced purple onion) * 1/2 teaspoon ground cumin (I used more, maybe a scant tablespoon) * Salt and freshly ground black pepper, to taste Cook the pasta in plenty of simmering water until al dente. Drain and rinse under cool water, then drain well again. Meanwhile, combine the bell peppers and corn in a large serving bowl. Toss the avocado with the lime juice. Combine the pasta and avocado in a large serving bowl along with the remaining ingredients. Toss gently but thoroughly and serve. Variation: For a heartier salad, add 1 1/2 to 2 cups cooked or canned pinto or kidney beans Quote Link to comment Share on other sites More sharing options...
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