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Recipe Name: Corn 'n Peas Pasta Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Salads Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
2 Cup(s) Rotini
1 Cup(s) Plum tomatoes, chopped &
seeded
6 Green onions, thinly sliced
1/2 Cup(s) Red bell pepper, chopped
1/4 Cup(s) Cilantro, chopped
15 Ounce(s) Peas, cooked
15 Ounce(s) Blackeyed peas, cooked
11 Ounce(s) Corn, cooked
2 Ounce(s) Olives, sliced
1/2 Cup(s) Salsa
1/4 Cup(s) Oil & vinegar dressing, Oil & vinegar dressing
1 Tablespoon(s) Lime juice
1 Teaspoon(s) Sugar
8 Lettuce leaves
Cilantro
Directions:
Cook pasta till al dente. Drain & rinse with cold water. In large
bowl, combine cooked pasta and all remaining salad ingredients; toss
lightly. In small bowl, combine all dressing ingredients & mix well.
Pour over salad & toss lightly to coat. Cover & refrigerate 1 hour.
To serve, line serving platter or bowl with lettuce leaves. Spoon
salad over lettuce leaves; top with cilantro. "Clarion-Ledger Southern
Living Cooking School Supplement", September 11, 1994. Posted by
Nancy Coleman. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 362
Calories From Fat: 258
Total Fat: 29.3g
Cholesterol: 3.7mg
Sodium: 387.7mg
Potassium: 173.2mg
Carbohydrates: 21.2g
Fiber: 3g
Sugar: 3.6g
Protein: 4.9g


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