Southwestern Salsa Pasta

• 8 ounces rotini (pasta twists)
• One 16-ounce can black beans, drained and rinsed
• 1 cup cooked fresh corn (from 1 to 2 ears) or frozen corn kernels, thawed
• One 16-ounce jar tomato salsa, mild or medium-hot, or to taste
• 2 to 3 scallions, thinly sliced

1. Cook the pasta according to package directions and drain.
2. Meanwhile, combine the beans, corn, salsa, and scallions in a saucepan and bring to a simmer.
3. Combine the pasta and sauce, toss well, and serve.
4. Southwestern Salsa Pasta (this page)
5. Avocado and Ricotta Soft Tacos (page 174)
6. Coleslaw cabbage, dressed with vinaigrette
7. Calories: 187
8. Total Fat: 0g
9. Protein: 8g
10. Carbohydrate: 37g
11. Cholesterol: 0mg
12. Sodium: 442mg

rotini, black beans, corn, tomato salsa, scallions

Taken from www.epicurious.com/recipes/food/views/southwestern-salsa-pasta-372764 (may not work)