Source:

Julie McLaurine

Serves/Makes:6

Ingredients

• 16 oz (448 grm). penne pasta, uncooked
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (8oz) whole kernal corn, rinsed and drained
• 1 tomato, chopped
• 1 sweet red pepper, chopped
• 3 green onions, chopped
• One fourth cup chopped fresh cilantro
• Curly lettuce and fresh cilantro for garnish
• Optional-chopped chicken, shredded cheddar or monteray jack with peppers, jalepenos-chopped
• Dressing:
• 1 cup (225 ml) sour cream, can use non-fat
• 1 jar (16 oz) salsa, thick and chunky
• One half tsp ground cumin-can add a little more if you want
• 2-3 cloves garlic, minced
• salt to taste

Preparation

• Cook pasta, drain, and rinse with cold water. Drain again.
• Combine with 1-3/4 cups (425 ml) of the dressing. Toss and chill.
• Spoon pasta onto lettuce lined platter.
• Top with beans, tomato, corn, pepper, and onion layering as you go.
• Can also add chopped chicken and/or shredded cheddar or monteray jack with peppers, and chopped jalepenos.
• Garnish with cilantro and serve with remaining dressing.
• Dressing: Combine all and chill. Makes 2-1/4 cups (525 ml).

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