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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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I first saw this recipe in our Omaha, Nebraska paper a few years ago, relates Joanna Lonnecker. It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics! Ingredients:
3 cups cooked tricolor spiral pasta |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1 large tomato, seeded and chopped |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 can (4 ounces) chopped green chilies |
1/2 cup olive oil |
1/4 cup cider vinegar |
2 teaspoons sugar |
1 teaspoon chili powder |
3/4 teaspoon salt |
1/2 teaspoon ground cumin |
Directions:
1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled. Yield: 9 servings.
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