8 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
salt to taste
1 15 ounce can black beans, rinsed and drained
1 11 ounce can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4 ounce can sliced black olives, drained
3/4 cup non fat mayonnaise
1/2 cup non fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro
Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to 3 quart straight sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight. Serves 6.
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