Ingredients
8
oz. (2 1/2 cups) uncooked tiny bow tie pasta (tripolini)
2
cups frozen corn
1/2
cup purchased fat-free Italian salad dressing
1/4
cup tomato sauce
2
tablespoons finely chopped fresh cilantro
1
teaspoon chili powder
1
can (15 oz) Progresso™ black beans, drained, rinsed
2
medium tomatoes, seeded, chopped (1 cup)
Preparation
Cook pasta to desired doneness as directed on package, adding corn during last minute of cooking time. Drain; rinse with cold water to cool.
Meanwhile, in small jar with tight-fitting lid or small bowl, combine salad dressing, tomato sauce, cilantro and chili powder; shake or beat until well blended.
Place pasta and corn in large bowl. Add beans, tomatoes and dressing mixture; toss gently to combine. Serve immediately or refrigerate until serving time.
