1, 10-oz. package gluten-free fusilli or elbow rice pasta, cooked, drained, and rinsed in cold water
1, 14.5-oz. can black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1 red bell pepper, seeded and chopped
3 green onions, chopped
1 cup cubed cooked chicken, optional
1 cup medium-spiced salsa (check labels)
½ cup plain yogurt or low-fat sour cream (check labels)
3 Tablespoons gluten-free mayonnaise
2 teaspoons ground cumin
Salt and pepper to taste
| | 1) Combine drained pasta, black beans, corn, pepper, green onions,
and chicken, if used.
2) In a separate bowl, combine salsa, yogurt or sour cream, mayonnaise,
cumin and salt and pepper.
3) Pour over pasta mixture and stir to blend.
4) Refrigerate until ready to serve.Serves 8 Special thanks to The Gluten Free Pantry.
http://www.glutenfree.com
|
|
