
Nutrition Facts
Total Time
20 min.
Serving & Size
1 CUP
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.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients | Weight | Measure |
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 |
cilantro | 48 ea. |
Instructions |
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. |
Recipe Tip
- Amount of dry penne pasta needed for this recipe is 2 lbs.