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2 c
pasta
1 c
Plum tomatoes, chopped
6
ea Green onions, thinly sliced
1/2
c Red bell pepper, chopped
1/4
c Cilantro, chopped
15
oz Peas, cooked
15
oz Blackeyed peas, cooked
11
oz Corn, cooked
2 oz
Olives, sliced
1/2
c Salsa
1/4
c Oil & vinegar dressing
1 tb
Lime juice
1 ts
Sugar
8
Lettuce leaves
Cook
pasta till done. Drain, rinse with cold water. In
large bowl, combine cooked pasta and all remaining salad
ingredients; toss lightly. In small bowl, combine all
dressing ingredients & mix well. Pour over salad
& toss lightly to coat. Cover & refrigerate 1
hour. To serve, line serving platter or bowl with
lettuce leaves. Spoon salad over lettuce leaves; top
with cilantro.
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