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| Line 5: | Line 5: | ||
* ½ cup [[red bell pepper]], chopped |
* ½ cup [[red bell pepper]], chopped |
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* ¼ cup [[cilantro]], chopped |
* ¼ cup [[cilantro]], chopped |
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| − | * 15 oz [[peas]], cooked |
+ | * 15 oz sweet [[peas]], cooked |
| − | * 15 oz [[black-eyed peas]], cooked |
+ | * 15 oz [[black-eyed peas|black]] beans, cooked |
* 11 oz [[corn]], cooked |
* 11 oz [[corn]], cooked |
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| − | * 2 oz [[olives]], sliced |
+ | * 2 oz blk [[olives]], sliced |
=== Dressing === |
=== Dressing === |
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Revision as of 08:53, 5 November 2012
Ingredients
- 2 cup rotini
- 1 cup plum tomatoes, chopped and seeded
- 6 green onions, thinly sliced
- ½ cup red bell pepper, chopped
- ¼ cup cilantro, chopped
- 15 oz sweet peas, cooked
- 15 oz black beans, cooked
- 11 oz corn, cooked
- 2 oz blk olives, sliced
Dressing
- ½ cup salsa
- ¼ cup oil and vinegar dressing
- 1 tbsp lime juice
- 1 tsp sugar
Garnish
Directions
- Cook pasta till *al dente*.
- Drain and rinse with cold water.
- In large bowl, combine cooked pasta and all remaining salad ingredients; toss lightly.
- In small bowl, combine all dressing ingredients and mix well.
- Pour over salad and toss lightly to coat.
- Cover and refrigerate 1 hour.
- To serve, line serving platter or bowl with lettuce leaves.
- Spoon salad over lettuce leaves; top with cilantro.