tex mex rotini salad

[Guest guest]

here's another from reisman's 1999 book. This is bob's kind of pasta salad.

 

 

 

* Exported from MasterCook *

 

Tex-Mex Rotini Salad Light

 

Recipe By :Sensationally Light Pasta and Grains by Rose Reisman (Penguin

1999)

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces rotini -- or less

1 1/2 cups diced ripe plum tomatoes

1 cup cooked red kidney beans -- rinsed and drained

1 cup corn kernels -- rinsed and drained

1/2 cup chopped fresh cilantro leaves

1/2 cup chopped green onions

DRESSING:

1/3 cup barbecue sauce

2 1/2 tablespoons cider vinegar

2 teaspoons molasses

1 teaspoon minced jalapeno (optional)

1 ounce baked tortilla chips (about 12) -- see variation

 

1. In a large pot of boiling water, cook rotini for 8 to 10 minutes or until

tender but firm; drain. Rinse under cold running water; drain. In a serving bowl

combine pasta, tomatoes, kidney beans, corn, coriander and green onions.

 

2. In a bowl combine bbq sauce, vinegar, molasses and chile pepper (if using);

whisk well. Pour dressing over salad; toss to coat well. Garnish with crumbled

tortilla chips. Serve.

 

VARIATION: Omit crumbled tortilla chips. Serve the salad with a low-fat cheddar

cheese quesadilla.

 

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Per Serving (excluding unknown items): 372 Calories; 2g Fat (5.1% calories from

fat); 14g Protein; 76g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 228mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 5296 0 0 0 0 0 0 0 0 0 25001

 

 

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