Ingredients

Adapted from Moosewood Restaurant Low-Fat Favorites CookbookServes 6-8 1/2 pound whole wheat pasta (shells, elbow macaroni or corkscrews)1 cup corn, frozen 3 scallions, minced1 cup sweet red pepper, chopped1 can pinto, kidney or black beans, drained2 TB balsamic vinegar 3 TB lemon juice, fresh squeezed2 tsp cumin or chili powder (or combination)1 tsp taco seasoning (optional)2 TB salsa2 TB cilantro or flat-leaf parsley, chopped1/2 tsp ground pepperdash salt B :1 cup salsa Cook pasta, adding corn during last 2 minutes. Drain and rinse with hot water. Combine rest of except B , salsa, and toss with pasta. Refrigerate several hours to combine flavors. Adjust seasonings as desired. Serve with salsa and cheese (if desired) on the side

Description

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