Sweet Corn, Black Bean, Bell Peppers, Celery Salad

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Corn kernels
3/4 cup	120g / 4.2oz	Black beans - pre-cooked
6 tablespoons	90ml	Red and green bell peppers - minced
3 tablespoons	45ml	Sliced celery
2 cups	474ml	Cooked pasta - vegetable-flavored
5 tablespoons	75ml	Salad dressing - bottled, -or-
2 1/2 tablespoons	37ml	Extra virgin olive oil
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper
2 teaspoons	10ml	Granulated sugar
1/8 teaspoon	0.6ml	Onion powder
1 1/2 tablespoons	22ml	Balsamic vinegar
1/8 teaspoon	0.6ml	Ground cumin - optional
		Fresh cilantro leaves - for garnish

Recipe Instructions

Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta made without egg, made with semolina and flavored with vegetables (red bell pepper, spinach, beet, etc.) Throw it together and serve warm. Serves 3 to 4.

Makes 5 cups.

Other notes - Salad is also good served at room temperature or chilled.

Source:
Jeff Smith

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