Bow Ties Mexicana

I love hearty cold salad recipes that I can make during the hot summer and avoid heating up the kitchen even more in the evening.  This one is especially good for this, and the flavors are different and delicious.  I cooked the beans and the pasta first thing in the morning while it was still somewhat cool, and this also gave the flavors all the rest of the day to blend together in the refrigerator.  Al and I both really liked this one a lot, and I think that I will serve this on greens next time, just to add a few more veggies!

Bow Ties Mexicana

Bow Ties Mexicana

1 lb bag dried pinto beans, cooked  (see this post)
1 lb pasta bow ties,  cooked according to package directions
1 lb low-fat ground beef, broken up and cooked
1 lb frozen corn, cooked
2 green bell peppers, diced
16 oz salsa
4 oz sharp cheddar cheese, grated
6 or 7 farm-ripe tomatoes, diced
1 bunch green onions, sliced including green stems
1 t ground cumin
1 t salt, to taste

Mix together all ingredients in a very large bowl, refrigerate until cooled and flavors have blended together.


About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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