* Exported from MasterCook *
TACO PASTA SALAD
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : pasta salads
Amount Measure Ingredient -- Preparation Method
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1 box pasta shells
1 can black beans -- drained and rinsed
1 (10 oz.) package frozen corn
1 can diced tomatoes
8 ounces Mexican blend cheese -- shredded
1/2 can el pato tomato sauce
1/2 cup olive oil
3-4 tablespoon lime juice
1 tablespoon cumin
1-2 teaspoon chili powder
2 teaspoons minced garlic
1/2 cup fresh cilantro -- chopped
1 avacado -- diced
salt and pepper -- to taste
1. Cook the pasta according to package directions. Drain and rinse with cold water and pour in a large bowl.
2. Add to cooled pasta the black beans, corn, tomatoes, el pato, and cheese.
3. In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over pasta salad and add the cilantro. Season to taste with salt & pepper and mix well.
4. Just before serving, throw in the diced avocado.
Source:
"http://lilluna.com"
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Per Serving (excluding unknown items): 2326 Calories; 117g Fat (43.6% calories from fat); 67g Protein; 272g Carbohydrate; 42g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 17 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 22 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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