Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Mexican Fiesta Salad

Salad - Pasta - -

INGREDIENTS

2 cups dried penne or rotini pasta
1/2 cup frozen whole kernel corn
1/2 cup tofutti sour cream
1/3 cup mild or medium chunky salsa
1 T snipped fresh cilantro
1 T lime juice
1 x 15 ounce / 425 g can black beans, rinsed and drained
3 medium plum tomatoes, chopped (1 cup)
1 medium zucchini, chopped (1 cup)
1/2 cup shredded soy cheddar cheese (2 oz / 60 g)

METHOD

Cook pasta according to package directions, adding corn the last 5 minutes of cooking; drain. Rinse with cold water; drain again.

Meanwhile, for dressing, in a small bowl stir together the sour cream, salsa, cilantro, and lime juice. Set aside.

In a large bowl combine the pasta mixture, black beans, tomatoes, zucchini, and cheddar cheese. Pour the dressing over pasta mixture; toss gently to coat. Serve immediately or cover and refrigerate up to 24 hours. After chilling, if necessary, stir in enough milk to thin dressing to desired consistency.

NOTES

Nutritional facts per serving - Calories: 373 ; Total fat: 9g ; Saturated fat: 4g ; Cholesterol: 19mg ; Sodium: 470mg ; Carbohydrate: 61g ; Fiber: 7g ; Protein: 20g ; Vitamin A: 15% ; Vitamin C: 36% ; Calcium: 15% ; Iron: 23% ; Starch: 4

From Ladies Home Journal Magazine.

posted by Jadelee111512

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