Mexican Bean and Veggie Pasta Salada
- Minutes to Prepare:
- Number of Servings: 24
Ingredients
8 oz whole wheat pasta (I used barilla penne), cooked and drained1 can dark red kidney beans, rinsed1 can black beans, rinsed1 can corn1 cup red bell pepper, chopped1 cup green onion, chopped2 tbs cilantro1 cup shredded Mexican Cheese made with 2% Milk1/2 cup fat free sour cream1 cup salsa
Mix salsa and sour cream together, set aside.
Mix remaining ingredients in large bowl. Poor sour cream/salsa mixture over veggies, beans, and pasta. Mix well.
Serving Size: Makes 24 1/2 cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user SOSAYSTARA.
Mix remaining ingredients in large bowl. Poor sour cream/salsa mixture over veggies, beans, and pasta. Mix well.
Serving Size: Makes 24 1/2 cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user SOSAYSTARA.
Nutritional Info Amount Per Serving
- Calories: 97.8
- Total Fat: 1.4 g
- Cholesterol: 3.9 mg
- Sodium: 192.4 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 3.8 g
- Protein: 5.2 g
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