Mexican Bean and Pasta Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pasta, cooked (large shells, fusilli or rotelle) | For vegan: use vegan pasta |
| 1 cup light mayonnaise | For vegan: use vegan mayonnaise |
| 2 cans no added salt black beans | Drained and rinsed |
| 1 cups whole kernel sweet white corn | Use frozen, thawed. Optional |
| 1 teaspoon ground cumin | |
| 1/2 cup green onions, Including greens | Wash, trim and slice. Optional |
| 1 large red bell pepper | Wash, trim and dice |
| 8 oz. low fat cheddar cheese, shredded | For vegan: use vegan cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare pasta according to directions on package. Drain. | |
| 2 | In a large bowl combine mayonnaise, black beans, corn, red bell pepper and cumin. Toss to coat. Stir in pasta and toss to coat. | |
| 3 | Let cool for 30 minutes. | |
| 4 | Scoop 1 cup pasta and bean mixture on serving plate. Top with cheese and green onions. Serve chilled. |
