8 ounces dry salami slices -- cut into quarters
14 1/2 ounces prepared salsa
15 1/2 ounces kidney beans -- rinsed and drained
15 1/2 ounces garbanzo beans -- rinsed and drained
16 ounces whole kernel corn -- drained
2 1/2 ounces sliced black olives -- drained
8 ounces cheddar cheese -- cut into 1/4" cubes
1 package Taco seasoning mix
1 cup Italian salad dressing
1 pound dry spiral pasta -- cooked, rinsed and drained
In a large bowl combine taco seasoning mix with the salad dressing. Add remaining ingredients and toss to coat. Chill before serving.
Tuesday, June 8, 2010
Monday, June 7, 2010
Corn Salad
5 ears corn -- shucked
1/2 cup diced red onion
3 tablespoons Olive oil -- good quality
1/2 teaspoon kosher salt
1/2 cup julienned fresh basil leaves
1/2 teaspoon freshly ground black pepper
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
1/2 cup diced red onion
3 tablespoons Olive oil -- good quality
1/2 teaspoon kosher salt
1/2 cup julienned fresh basil leaves
1/2 teaspoon freshly ground black pepper
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Wednesday, June 2, 2010
Layered Southwestern Pasta Salad
8 ounces shells OR elbow macaroni
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt -- to taste
1 15-ounce can black beans -- rinsed and drained
1 11-ounce can whole kernel corn -- drained
1 red bell pepper -- seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives -- drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro
Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt -- to taste
1 15-ounce can black beans -- rinsed and drained
1 11-ounce can whole kernel corn -- drained
1 red bell pepper -- seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives -- drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro
Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.
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