Tex-Mex Pasta Salad
1/4 cup fresh lime juice
2 1/2 tbsp chili powder
2 tsp ground cumin
1/2 tsp salt
2 cloves garlic, crushed
1 1/2 cups whole kernel corn
1 (15 oz) can black beans, rinsed and drained
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup fresh cilantro leaves
1 cup chopped roma tomatoes
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook 8 to 10 minutes
or until al dente; drain.
2. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic.
Stir in pasta and set aside. Cool to room temperature, stirring occasionally.
3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Transfer to a platter
and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
Yield: 8 Servings Serving Size = 1/8 of Recipe
WW Plus+ = 5 Per Serving
Calories 168, Fat 10.1 g, Cholesterol 0 g, Carbs 18.4 g, Fiber 2.5 g, Protein 3.3 g
WW Plus+ = 5