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South-of-the-Border Pasta Salad

  • Prep 30 min
  • Total 30 min
  • Ingredients 12
  • Servings 16

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

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 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

Steps

Hide Images
  • 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.

Expert Tips

Jicama (HEE-kah-mah) has a crisp, crunchy texture and a slightly sweet flavor. Shredded or diced jicama is often added to salad.

Prepare this salad in advance, cover and refrigerate it for several hours. Just before serving, check to make sure the salad is creamy. Stir in 1 to 2 tablespoons of milk if the salad seems dry.

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
150
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
160mg
7%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
8%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
6%
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.

© 2017 ®/TM General Mills All Rights Reserved

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