SOUTHWESTERN SHELL SALAD

Southwestern Shell Salad image

Serve up southwestern flavor with this quick and colorful pasta salad. It's an excellent dish for picnics since no ingredients will sour. Mix it ahead for convenience, then toss with dressing just before serving. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Time 25m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked small pasta shells
1 cup frozen corn, thawed
1 can (15 to 16 ounces) kidney or black beans, rinsed and drained
1 medium sweet yellow pepper, chopped
1 medium tomato, chopped
1/2 cup chopped red onion
1/4 cup sliced pimiento-stuffed olives
3 tablespoons lemon juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water. , Place the pasta and corn in a large bowl; add beans, yellow pepper, tomato, onion and olives. In a small bowl, whisk lemon juice, cilantro, cumin, oil, salt and pepper. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 164 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.