Donna’s Pasta,Tomato, Corn and Bean Salad
Colorful and tasty too! The secret is in the dressing.
1-1/ 2 cups dry shell pasta
2 cups cherry tomatoes cut in half
2 cups fresh or canned corn
1/ 2 cup chopped green onions
1 can ( 15 ounces ) black beans, drained and rinsed
1/ 2 cup fresh basil, chopped
1/ 3 cup olive oil
1/ 3 cup grated parmesan cheese
3 tablespoons lemon juice
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Dash Tabasco sauce
Cook pasta according to package directions. Drain, rinse under cold water and drain again. Place in a large bowl. Add tomatoes, corn, onions, and basil.
In a small bowl, combine dressing ingredients. Pour into bowl with the pasta. Stir to mix well. Cover and refrigerate until ready to serve.
Fat, gm.: 9
Protein, gm.: 7
Carbs, gm.: 28
Cholesterol, mg.: 2
Dietary Fiber, gm.: 4
Sodium, mg.: 318
Exchanges: 1 1/2 grain (starch); 1/2 lean meat; 1/2 vegetable; 0 fruit; 1 1/2 fat; 0 other carbohydrates.
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