Try this Mexican Pasta Salad recipe, or contribute your own.
Suggest a better descriptionDate: Wed, 8 May 1996 18:01:07 -0500 From: kmbass@umich.edu (Kristin Bass) Adapted from Claires Corner Copia Cookbook by Claire Criscuolo. 1. Cook the pasta, adding frozen corn (if used) during the last 3 minutes. Drain pasta and rinse to cool. 2. Dice the peppers and cut the onion into 1/4 inch circles. Add to pasta. 3. Add black beans and corn. 4. Mix salsa, sour cream & spices in a separate bowl. Add dressing to salad and mix. 5. Chill if youd like, or eat right away. FATFREE DIGEST V96 #127 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 8 | ||
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Calories: 318 | ||
Calories from Fat: 41 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 352.2mg | 12 % | |
Potassium 676mg | 18 % | |
Total Carbohydrate 58.1g | 17 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 50.1g | ||
Protein 14.1g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 318
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