Contributed By: gelibeli8
Better Homes and Gardens
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Fat
Meal Type: Entree
Salads & Dressings
Ingredients
2 cups Dried penne or rotini
1/2 cup Frozen whole kernel corn
1/2 cup Light dairy sour cream
1/3 cup Mild or medium chunky salsa
1 tablespoon Snipped fresh cilantro
1 tablespoon Lime juice
1 15-ounce Can black beans, rinsed and drained
3 Medium plum tomatoes, chopped (1 cup)
1 Medium zucchini, chopped (1 cup)
1/2 cup Shredded sharp cheddar cheese (2 ounces)
Preparation
1. Cook pasta according to package directions, adding the corn the last 5 minutes of cooking. Drain pasta and corn. Rinse with cold water; drain again.
2. Meanwhile, for dressing, in a small mixing bowl stir together sour cream, salsa, cilantro, and lime juice. Set dressing aside.
3. In a large bowl combine pasta mixture, black beans, tomatoes, zucchini, and cheese. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired, cover and chill.
Prepare salad; cover and chill for up to 24 hours. To serve, if necessary, stir in enough milk to make desired consistency.
Cook's Notes
Nutrition Information
Calories: 373
;
Total Fat: 9 g
;
Carbohydrates: 61 g
;
Protein: 20 g
;
Calcium: 15%
;
Sodium: 470 mg
;
Iron: 23%
;
Fiber: 7 g