Light Recipe (Vegetarian) -- Pasta And Pinto Bean Salad

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

PASTA AND PINTO BEAN SALAD 6 servings; approximate preparation time 25 minutes

Dressing:

3/4 cup spicy tomato juice

1/2 cup salsa

4 tablespoons lime juice

1/2 teaspoon ground cumin

Optional: 1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Salad:

2 cups wagon wheel or spiral pasta

1 (15-ounce) can pinto beans, drained, rinsed and drained again (or substitute 1 3/4 cups cooked pinto beans)

1/2 cup corn kernels (defrosted if frozen; blanched if fresh)

1 medium red bell pepper, seeded and finely diced

1 medium carrot, peeled and coarsely grated

2 tablespoons minced cilantro

1. To prepare the dressing: Combine the tomato juice, salsa, lime juice, cumin, cayenne, salt and pepper in a food processor; process until smooth.

2. To prepare the salad: Cook the pasta in boiling water according to package directions. Drain.

3. Combine the pasta, pinto beans, corn, bell pepper, carrot and cilantro in a large bowl. Add 1/2 of the dressing and mix well. Cover and refrigerate both the salad and remaining dressing.

4. One hour before serving remove the salad from refrigeration and stir in the remaining dressing.

Note: Picante V8 juice was used in this recipe.

Data per serving Calories 271 Protein 11g Fat 2g Carbohydrates 53g Sodium 319mg Saturated fat 0g Monounsaturated fat 1g Polyunsaturated fat 1g Cholesterol 41mg