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Full Online Book HomeLearning KitchenMexican And Hispanic - Mexican Pasta Salad
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Mexican And Hispanic - Mexican Pasta Salad Post by :fitzmorris Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2110

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Mexican And Hispanic - Mexican Pasta Salad

12 oz. corkscrew pasta--cook according to directions
4 oz. diced green chilies
16 oz. can dark red kidney beans-drained
1/2 green pepper-chopped
1 can whole kernel corn-drained
1/2 cup celery-chopped
1/4 cup chopped onion
2 tsp. parsley-chopped


Dressing:
1 tsp. chili powder
1/2 tsp. ground cumin
3/4 cup. mayanaise
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Mexican cuisine is very creative when it comes to salads. A century ago, ensalada was the name given to practically any accompaniment to the main meat course. Here's an Ortega salad that carries on that tradition and goes with anything. 3/4 cup Ortega® Thick & Chunky Salsa 1/4 cup (about 2) lime juice 1/4 cup chopped fresh parsley or cilantro or 2 teaspoons dried parsley 2 tablespoons olive oil 2 cups (2 medium) chopped tomatoes 1 3/4 cups (15-ounce can) kidney beans, rinsed and drained 1 medium ripe avocado, peeled, seeded and chopped 1 cup (1 medium) chopped zucchini 1/2 cup
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