Makes:
7 servings, approximately 1 cup each (300 grams)
Utensil:
Saladmaster Food Processor
small mixing bowl
large mixing bowl
Ingredients
Recipe Description:
This colorful, low-calorie, one-dish main course can be made ahead of time. And it is exceptionally easy because it is served at room temperature; which also makes it an easy dish to transfer to other homes or on outings.
Salad
2
cups
cooked small seashell pasta, approximately 1 cup uncooked pasta
(140
g)
1 1⁄2
cups
(about 6 ounces) cooked chicken breast, boned, skinned, cubed
(168
g)
1
cup
red bell pepper, diced
(150
g)
1
cup
yellow squash, shredded, use Cone #1
(150
g)
1⁄2
cup
carrots, sliced, use Cone #4
(61
g)
1⁄2
cup
green onions, sliced
(50
g)
1⁄2
cup
corn kernels
(75
g)
1⁄2
cup
peas
(75
g)
15
ounces
black beans, rinsed and drained
(420
g)
Dressing
1⁄4
cup
+ 2 tablespoons rice vinegar
(90
mL)
3
tablespoons
olive oil
(45
mL)
3
teaspoons
coarse ground mustard
(15
mL)
1⁄2
teaspoon
cumin
(2.5
mL)
1⁄4
teaspoon
salt
(1.25
mL)
1⁄4
teaspoon
hot sauce
(1.25
mL)
Directions:
- Combine all Salad ingredients in large bowl.
- Mix all Dressing ingredients in small mixing bowl or jar. Stir or shake until blended.
- When ready to serve, pour dressing over chicken and pasta mixture and gently toss.
- Serve chilled or at room temperature.
Tips:
- Serve with a hearty warm bread and you have an entire meal complete with protein and vegetables.
Directions
Tips
Reviews