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Ingredients
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2 cups dried small pasta shells
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⅓ cup Italian-style salad dressing
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salt to taste
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1 (15 ounce) can pinto beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can whole kernel corn, drained
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3 tomatoes, chopped
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1 ½ tablespoons ground cumin
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½ tablespoon chili powder
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½ teaspoon onion powder
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½ teaspoon garlic powder
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¼ teaspoon red pepper flakes (Optional)
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salt and ground black pepper to taste
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
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Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
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Chill salad in refrigerator until ready to serve.
Nutrition Facts (per serving)
267 | Calories |
5g | Fat |
49g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 267 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 643mg | 28% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 8g | 29% |
Total Sugars 5g | |
Protein 11g | 22% |
Vitamin C 9mg | 9% |
Calcium 61mg | 5% |
Iron 4mg | 21% |
Potassium 525mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.