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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Served Cold, this recipe can be a meal or a side dish. I use Barilla Campanelle Pasta but any chunky pasta will work. For an added twist, top with a dollop of sour cream (low or non-fat, of course!) Ingredients:
8 ounces pasta, cooked |
15 ounce whole kernel corn (or the equivalent in frozen corn) |
1/2 large red onion, chopped |
15 ounce black beans, drained and rinsed |
1 large tomato, chopped |
1 tablespoon olive oil |
1 tablespoon lemon juice (you can also use lime juice) (i used lime juice) |
2 tbsp fajita seasoning |
1 cilantro, chopped,to taste |
1/2 cup cheddar cheese, low fat, shredded |
Directions:
1. Cook pasta and cool.
2. Mix remaining ingredients in large bowl.
3. Add pasta and toss. Let sit for an hour or more to allow flavors to combine. Serve.
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