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South-of-the-Border Pasta Salad

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

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

  • 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.
  • 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.

You may use a leftover cooked ear of corn in this recipe; there’s no need to cook the corn again, just trim the corn from the cob and add it to the salad ingredients. In place of corn from the cob, try 1/2 cup of drained, canned Green Giant® whole Kernel Sweet Corn.

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 INFORMATION PER SERVING

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.
Comments + Recipe Twists

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