Mexican Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1.5 cup black beansone 4 oz can Giorgio sliced mushrooms 1 tbsp Basil, dried2 tbsp Oregano, ground2 tbsp Cilantro, dried 5 tbsp Tofutti Better Than Sour Cream3 tsp taco seasoning (I used Kroger brand)0.75 cup diced green, yellow, and red peppers combined1.33 cups canned cornone 12 oz box spiral pasta
**makes 28 half cup servings**
.
-start water to boil for pasta, when ready, cook pasta approx. 12 minutes.
-combine beans, mushrooms, corn, and peppers in serving dish.
-combine tofutti sour cream, dried spices, and taco seasoning. add to dish w/vegetables.
-drain pasta and add to dish w/other ingredients. stir well.
.
**the cilantro is the strongest flavor if you want to omit the other spices. you can also leave out mushrooms if you prefer.**
Number of Servings: 28
Recipe submitted by SparkPeople user JACWO2.
.
-start water to boil for pasta, when ready, cook pasta approx. 12 minutes.
-combine beans, mushrooms, corn, and peppers in serving dish.
-combine tofutti sour cream, dried spices, and taco seasoning. add to dish w/vegetables.
-drain pasta and add to dish w/other ingredients. stir well.
.
**the cilantro is the strongest flavor if you want to omit the other spices. you can also leave out mushrooms if you prefer.**
Number of Servings: 28
Recipe submitted by SparkPeople user JACWO2.
Nutritional Info Amount Per Serving
- Calories: 77.7
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 84.6 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.8 g
- Protein: 2.9 g
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