Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSouthwestern - Salad - Tex-mex Pasta Salad
Famous Authors (View All Authors)
Southwestern - Salad -  Tex-mex Pasta Salad Post by :vic2r Category :Learning Kitchen Author :Unknown Date :March 2012 Read :833

Click below to download : Southwestern - Salad - Tex-mex Pasta Salad (Format : PDF)

Southwestern - Salad - Tex-mex Pasta Salad

Serving Size : 6 Preparation Time :0:00
Categories : Chiles Pasta
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup small pasta shells -- uncooked
1 (15 oz.) can red kidney beans -- drained and rinsed
1/2 red onion -- diced
1 stalk celery -- sliced small
3/4 cup olives stuffed with jalapeno -- sliced
1/4 cup mayonnaise -- lowfat is fine
2 chipotle en adobo -- undrained
1/4 tsp. black pepper
1/2 tsp. ground cumin
1 tsp. Mexican oregano -- crumbled
1/2 tsp. salt
1 1/2 tsp. sugar
1 tbsp. lime juice


In small bowl, combine mayonnaise, chipotle, black pepper, cumin, oregano, salt, sugar and lime juice. Puree with hand blender or put all in blender and blend on high. Set aside.

Cook pasta according to package directions. Drain well. Place in large bowl and add the onion, olives, beans, and celery. Cover with dressing and mix well. Make sure all salad ingredients are covered with dressing. Taste for re-seasoning.

Refrigerate for 1 hour or until serving.
If you like this book please share to your friends :
NEXT BOOKS

Southwestern - Salad -  Tex-mex Tuna Salad Southwestern - Salad - Tex-mex Tuna Salad

Southwestern - Salad -  Tex-mex Tuna Salad
2 (6 1/2 oz.) cans canned solid white tuna in water drained and flaked 1/2 cup ripe olives, sliced 1/2 cup green onions including tops, sliced 1/2 cup celery, thinly sliced 2/3 cup picante sauce 1/2 cup dairy sour cream 1 teaspoon ground cumin lettuce leaves, or shredded lettuce 3 cups tortilla chips, or 12 taco shells Combine tuna, olives, green onions and celery in medium bowl. Combine picante sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates
PREVIOUS BOOKS

Southwestern - Taco Salad Southwestern - Taco Salad

Southwestern - Taco Salad
1 head lettuce -- torn 2 medium tomatoes -- cut up 1 pound hamburger 1 small onion -- chopped 1 can kidney beans -- drained 1 bag Nacho cheese Doritos -- crumbled 1 bag taco cheese -- shredded 1 bottle Catalina dressing Cook hamburger and onion together; drain well. In a large bowl, combine all remaining ingredients. Add cooled hamburger and toss. Source: "co-worker" Copyright: "1999" - - - - - - - - - - - - - - - - - - -
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT