Mexican Bean and Veggie Pasta Salada

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Mexican Bean and Veggie Pasta Salada calories by ingredient



Number of Servings: 24

Ingredients

    8 oz whole wheat pasta (I used barilla penne), cooked and drained
    1 can dark red kidney beans, rinsed
    1 can black beans, rinsed
    1 can corn
    1 cup red bell pepper, chopped
    1 cup green onion, chopped
    2 tbs cilantro
    1 cup shredded Mexican Cheese made with 2% Milk


    1/2 cup fat free sour cream
    1 cup salsa

Directions

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.