This chuck-wagon salad will make you think your eating on a trail drive with beans, pasta, corn, cheese and tossed with salsa-ranch dressing.
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|Profit Per Meal|
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|cooked penne pasta||4.5 lb.||19 cups|
|black beans||2 lb.||1 qt.|
|green and red bell pepper||1.25 lb.||1 qt.|
|frozen whole kernel corn||12 oz.||2 cups|
|green onion||4 oz.||2 cups|
|reduced fat ranch dressing||2 cups|
|cilantro||2 oz.||1 cups|
|reduced fat Cheddar cheese||12 oz.||3 cups|
|1. In a large bowl toss together pasta, beans, vegetables and scallions.|
|2. In a bowl mix Salsa, dressing and cilantro. Pour over pasta-vegetable mixture and toss gently to coat thoroughly.|
|3. Stir in cheese. Cover.
CCP: Refrigerate below 40°F. at least 2 hours before serving.
|4. To Serve: Using a #4 scoop, portion 1 cup salad into a salad bowl. Garnish top with cilantro leaves.|
- Amount of dry penne pasta needed for this recipe is 2 lbs.