Ingredients Jump to Instructions ↓

  1. 8 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked

  2. 2 teaspoons vegetable oil

  3. 1/2 teaspoon ground cumin

  4. salt to taste

  5. 1 15 ounce can black beans, rinsed and drained

  6. 1 11 ounce can whole kernel corn, drained

  7. 1 red bell pepper, seeds and ribs removed, cut into strips

  8. 3/4 cup sliced green onions

  9. 1 2 1/4 ounce can sliced black olives, drained

  10. 3/4 cup non fat mayonnaise

  11. 1/2 cup non fat sour cream

  12. 1/4 cup plus 2 tablespoons hot or mild salsa

  13. 2 tablespoons minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to 3 quart straight sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight. Serves 6.


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