Recipe
Salad
Southwestern Salad with Spicy Chipotle Dressing
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. uncooked Barilla Plus macaroni | ||
| 1 c. frozen whole-kernel corn, thawed and drained | ||
| 12 grape tomatoes, quartered | ||
| ½ c. shredded carrots | ||
| 3 green onions, sliced | ||
| 1 (15-ounce) can black beans, rinsed and drained | ||
| 3 tbsp. chopped fresh cilantro | ||
| 2 garlic cloves, minced | ||
| ½ c. Walden Farms® Chipotle Ranch dressing | ||
| Shredded cheddar cheese, optional | ||
| 1 tbsp. chopped fresh parsley, optional |
Directions
- Cook macaroni according to package directions, omitting salt and fat. Drain and rinse in cold water; drain well.
- Place macaroni, corn, tomatoes, carrots, onions and beans in a large bowl; toss.
- Combine cilantro, garlic and dressing in a small bowl, stirring well with a whisk.
- Drizzle over macaroni mixture; toss.
- To serve, garnish with shredded cheddar cheese and parsley.
Recipe Source:
Stephanie Beenken, RD, LD.