Tex Mex Rotini Salad Light Recipe
Servings: 4
Ingredients
- 8 ounce rotini or possibly less
- 1Â 1/2 c. diced ripe plum tomatoes
- 1 c. cooked red kidney beans rinsed and liquid removed
- 1 c. corn kernels rinsed and liquid removed
- 1/2 c. minced fresh cilantro leaves
- 1/2 c. minced green onions
- 1/3 c. barbecue sauce
- 2Â 1/2 Tbsp. cider vinegar
- 2 tsp molasses
- 1 tsp chopped jalapeno (optional)
- 1 ounce baked tortilla chips (about 12) see variation
Directions
- 1. In a large pot of boiling water, cook rotini for 8 to 10 min or possibly till tender but hard; drain. Rinse under cool running water; drain. In a serving bowl combine pasta, tomatoes, kidney beans, corn, coriander and green onions.
- 2. In a bowl combine bbq sauce, vinegar, molasses and chile pepper (if using); whisk well. Pour dressing over salad; toss to coat well. Garnish with crumbled tortilla chips. Serve.
- VARIATION: Omit crumbled tortilla chips. Serve the salad with a low-fat cheddar cheese quesadilla.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 378 | |
| Calories from Fat 28 | 7% |
| Total Fat 3.14g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 454mg | 19% |
| Potassium 625mg | 18% |
| Total Carbs 74.91g | 20% |
| Dietary Fiber 7.3g | 24% |
| Sugars 12.68g | 8% |
| Protein 12.69g | 20% |
