Southwestern Pasta Salad - Pasta Dishes

• 16 oz (448 grm). penne pasta, uncooked
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (8oz) whole kernal corn, rinsed and drained
• 1 tomato, chopped
• 1 sweet red pepper, chopped
• 3 green onions, chopped
• One fourth cup chopped fresh cilantro
• Curly lettuce and fresh cilantro for garnish
• Optional-chopped chicken, shredded cheddar or monteray jack with peppers, jalepenos-chopped
• 1 cup (225 ml) sour cream, can use non-fat
• 1 jar (16 oz) salsa, thick and chunky
• One half tsp ground cumin-can add a little more if you want
• 2-3 cloves garlic, minced
• salt to taste

1. Cook pasta, drain, and rinse with cold water.
2. Drain again.
3. Combine with 1-3/4 cups (425 ml) of the dressing.
4. Toss and chill.
5. Spoon pasta onto lettuce lined platter.
6. Top with beans, tomato, corn, pepper, and onion layering as you go.
7. Can also add chopped chicken and/or shredded cheddar or monteray jack with peppers, and chopped jalepenos.
8. Garnish with cilantro and serve with remaining dressing.
9. Dressing: Combine all and chill.
10. Makes 2-1/4 cups (525 ml).

penne pasta, black beans, whole kernal corn, tomato, sweet red pepper, green onions, fresh cilantro, curly, chicken, sour cream, salsa, ground cumin, garlic, salt

Taken from online-cookbook.com/goto/cook/rpage/0006F7 (may not work)