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Corn and Black Bean Pasta Salad

Corn and Black Bean Pasta Salad
Recipe Tip
Fiber Up With Beans
Black beans are loaded with fiber—the soluble kind that helps to lower blood cholesterol. Start slowly so you have time to get used to more fiber.

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Perfect for pot-luck dinners, this salad can be served at room temperature or chilled. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:8 (1-cup) servings
8oz (2 1/2 cups) uncooked tiny bow tie pasta (tripolini)
2cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2cup purchased fat-free Italian salad dressing
1/4cup tomato sauce
2tablespoons finely chopped fresh cilantro
1teaspoon chili powder
1can (15 oz) Progresso® black beans, drained, rinsed
2medium tomatoes, seeded, chopped (1 cup)
1.Cook pasta to desired doneness as directed on package, adding corn during last minute of cooking time. Drain; rinse with cold water to cool.
2.Meanwhile, in small jar with tight-fitting lid or small bowl, combine salad dressing, tomato sauce, cilantro and chili powder; shake or beat until well blended.
3.Place pasta and corn in large bowl. Add beans, tomatoes and dressing mixture; toss gently to combine. Serve immediately or refrigerate until serving time.
Nutritional Information
1 Cup: Calories 190 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 4g); Protein 8g Percent Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 2%; Iron 10% Exchanges: 2 1/2 Starch 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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Great Vegetarian Pasta Salad
I loved this! It was really easy to make. I used farfalle pasta and only a little bit of cilantro.
Posted at 3:45 PM on April 20 2010 by
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