Mexicali bean and pasta salad
2
Mexicali Bean and Pasta Salad Whenever there's a hungry crowd to feed, salads are always a good choice. Here's one that's fast and simple to make, easy to store and transport, and sure to add some zest to any picnic, party, or barbeque. Salsa and taco seasoning give this unique bean and pasta salad a distinctly Mexican flair that goes perfectly with grilled chicken or steaks, classic burgers, or all-American grilled hot dogs. A variety of veggies, including tomatoes, onions, peppers, corn, and multi-colored beans provide tremendous eye- appeal, and since the dressing isn't dairy or mayonnaise based, this is a salad that stands up well to being transported. But great taste and appetizing looks are only part of the reason this salad is a winner; it's as nutritious as it is delicious! It's low in fat, sodium, and calories and the ingredients are packed with good-for-you essentials. The beans and whole wheat pasta are very high in fiber, which is crucial to good digestion and has been proven to be of benefit to a host of conditions, ranging from hypertension to diabetes. Beans also deliver protein, iron, B vitamins, and magnesium. These simple gourmet recipes create very large salad - at least two dozen servings, which is plenty for even a hungry crowd. But you can also enjoy this tasty treat at home; just use a half box of pasta, two cans of beans (any combo works fine), and halve the remaining ingredients. You'll probably have some leftovers, but that's fine because the longer this salad lasts, the better the flavors mix! It makes the perfect next-day lunch. Mexicali Bean & Pasta Salad * 1 box whole wheat rotini pasta * 1/4 cup olive oil * 1-1/2 cups prepared salsa * 1 can of chick peas drained & rinsed * 1 can of red kidney beans, drained & rinsed * 1 can of black beans, drained & rinsed * 1 can of corn, drained & rinsed OR 1/2 bag on frozen corn, thawed
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Here are simple dishes if your planning a large scaled meal. Pretty much, people won't be disliking pasta that's afact so why not serve it?
Transcript of Mexicali bean and pasta salad
Mexicali Bean and Pasta SaladWhenever there's a hungry crowd to feed, salads are always a good choice. Here's one that's fast and simple to make, easy to store and transport, and sure to add some zest to any picnic, party, or barbeque. Salsa and taco seasoning give this unique bean and pasta salad a distinctly Mexican flair that goes perfectly with grilled chicken or steaks, classic burgers, or all-American grilled hot dogs. A variety of veggies, including tomatoes, onions, peppers, corn, and multi-colored beans provide tremendous eye-appeal, and since the dressing isn't dairy or mayonnaise based, this is a salad that stands up well to being transported.
But great taste and appetizing looks are only part of the reason this salad is a winner; it's as nutritious as it is delicious! It's low in fat, sodium, and calories and the ingredients are packed with good-for-you essentials. The beans and whole wheat pasta are very high in fiber, which is crucial to good digestion and has been proven to be of benefit to a host of conditions, ranging from hypertension to diabetes. Beans also deliver protein, iron, B vitamins, and magnesium. These simple gourmet recipes create very large salad - at least two dozen servings, which is plenty for even a hungry crowd. But you can also enjoy this tasty treat at home; just use a half box of pasta, two cans of beans (any combo works fine), and halve the remaining ingredients. You'll probably have some leftovers, but that's fine because the longer this salad lasts, the better the flavors mix! It makes the perfect next-day lunch.
Mexicali Bean & Pasta Salad* 1 box whole wheat rotini pasta* 1/4 cup olive oil* 1-1/2 cups prepared salsa* 1 can of chick peas drained & rinsed* 1 can of red kidney beans, drained & rinsed
* 1 can of black beans, drained & rinsed* 1 can of corn, drained & rinsed OR 1/2 bag on frozen corn, thawed* 3 large tomatoes, chopped* 1 medium onion, sliced
* 1 green pepper, coarsely chopped * 1 tablespoon taco seasoning* dash of hot sauce to taste* dash of red pepper flakes
Cook the pasta according to package directions - watch carefully, because whole wheat pasta can overcook very quickly and you want your pasta to be tender yet firm. Drain and rinse in cold water, then combine with remaining ingredients and toss to mix well. NOTE: this recipe makes a very large salad - if you don't have a bowl that's big enough for this step, a plastic dishpan works just fine!! After mixing, refrigerate in tightly covered containers for several hours or overnight. Toss well before serving.
