COMMUNITY HEALTH INTERVENTIONS LAB
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Southwest Pasta Salad


Ingredients

  • 1 lb whole wheat pasta
  • 1 cp fresh, frozen, or canned corn, steamed
  • 1 14oz can reduced-sodium black beans, rinsed & drained
  • 1 red bell pepper, diced
  • 1/4 cp minced cilantro
  • 3 green onions, thinly sliced
  • 3/4 cp plain nonfat Greek yogurt
  • 2/3 cp jarred salsa
  • 3/4 tsp ground cumin
  • 1/2 tsp salt or to taste
​

Directions

  1. Cook the penne according to package directions. Drain and rinse with cold water.
  2. In a large bowl, combine the pasta, corn kernels, black beans, red bell pepper, cilantro and green onion.
  3. Toss with the dressing. Serve.
           The Dressing:
  1. In a medium bowl, whisk together the yogurt, salsa, cumin and salt. Taste and season with more salt, if desired.​​
Picture

Our projects

Veggie Van Study
Food Access in Buffalo
​Fit & Fab Study
WIC Studies
Fruit and Vegetable Incentives

Contact us

Email: contactus@veggievan.org
© COPYRIGHT 2015. ALL RIGHTS RESERVED.
  • Home
    • About Us
  • Projects
    • Current Research >
      • Veggie Van Study
      • WIC Studies >
        • Participant Recruitment
        • NY Quick WIC Recipes >
          • Black Bean Burger
          • Southwest Pasta Salad
          • Peanut Butter Yogurt Dip
          • Creamy White Bean Pasta
          • Southwest Snack Pizza
          • ​Peanut Vegetable Stir-Fry
      • Fruit and Vegetable Incentives
    • Completed Research >
      • Fit & Fab Study
      • Food Access in Buffalo
  • Our Team
    • Dr. Lucia Leone
    • Alumni
  • Opportunities
  • Publications
    • Lab Publications
    • Food Access Publications
    • Press Releases