South-of-the-Border Pasta Salad

Looking for a side dish to compliment your meal? Serve this delicious salad made using pasta, Green Giant®, Old El Paso® or Progresso® Black Beans and veggies.

  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 16

Ingredients

Salad

9
oz. (1 1/3 cups) uncooked orzo or rosamarina (rice-shaped pasta)
1
ear fresh corn, husk removed
1
(15-oz.) can Green Giant™, Old El Paso™ or Progresso™ Black Beans, drained, rinsed
4 1/2
oz. (1 cup) cubed hot pepper Monterey Jack cheese
1
cup diced peeled jicama
1/2
cup chopped green bell pepper
2
green onions, sliced
1
medium tomato, cubed

Dressing

1/4
cup chopped fresh cilantro
1/4
cup mayonnaise
1/4
cup sour cream
1/4
teaspoon salt
  • 1 Cook pasta to desired doneness as directed on package, adding ear of corn during last 5 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
  • 2 Meanwhile, in large bowl, combine all remaining salad ingredients. In small bowl, combine all dressing ingredients; blend well.
  • 3 Cut corn from cob with sharp knife; add to salad. Add cooked pasta; mix well. Add dressing to salad; toss gently to coat.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    150
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    18g
    18%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    8%;
    Calcium
    8%;
    Iron
    6%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1/2 Very Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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