Page 59 - JG Performance May 19 Recipe Book
P. 59
Taco Pasta Salad (v)
INGREDIENTS
800 grams cooked rotini pasta, rinsed 400 grams cherry tomatoes, sliced in half 1 400 gram tin of corn
1 400 gram tin of black beans, rinsed
4-5 scallions, chopped
260 grams chunky salsa
195 grams taco sauce
1⁄2 tablespoon onion powder
1⁄2 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
Pinch of cayenne pepper
SERVES: 10
TOTAL TIME: 20 Minutes
INSTRUCTIONS
Mix the cooked pasta, tomatoes, corn, black beans, scallions, salsa, taco sauce, onion powder, garlic powder, cumin, chili powder and cayenne pepper together in a large bowl until everything is evenly coated.
Cover and refrigerate for at least 15 minutes.
Serve with optional garnish of sour cream, cheese, extra scallions.
MACROS
CALORIES 166 PROTEIN 14 CARBS 24 FATS 2 FIBRE 7
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