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Corn and Black Bean Pasta Salad

Corn and Black Bean Pasta Salad
  • Prep 30 min
  • Total 0 min
  • Ingredients 8
  • Servings 8
Perfect for pot-luck dinners, this salad can be served at room temperature or chilled.
Updated September 22, 2008

Ingredients

  • 8 oz. (2 1/2 cups) uncooked tiny bow tie pasta (tripolini)
  • 2 cups frozen corn
  • 1/2 cup purchased fat-free Italian salad dressing
  • 1/4 cup tomato sauce
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 medium tomatoes, seeded, chopped (1 cup)

Steps

  • 1
    Cook pasta to desired doneness as directed on package, adding corn during last minute of cooking time. Drain; rinse with cold water to cool.
  • 2
    Meanwhile, in small jar with tight-fitting lid or small bowl, combine salad dressing, tomato sauce, cilantro and chili powder; shake or beat until well blended.
  • 3
    Place pasta and corn in large bowl. Add beans, tomatoes and dressing mixture; toss gently to combine. Serve immediately or refrigerate until serving time.

Nutrition Facts

Serving Size: 1 Cup
Calories
190
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
310mg
13%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
16%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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