Title: Corn 'n Peas Pasta Salad
Categories: Salads, Pasta, Appetizers, Side dish, Vegetarian
Yield: 10 Servings

2 c Rotini
1 c Plum tomatoes, chopped &
-- seeded
6 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

----------------------------------DRESSING----------------------------------
1/2 c Salsa
1/4 c Oil & vinegar dressing
1 tb Lime juice
1 ts Sugar

----------------------------------GARNISH----------------------------------
8 Lettuce leaves
Cilantro

Cook pasta till *al dente*. 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.

"Clarion-Ledger Southern Living Cooking School Supplement", September
11, 1994. Posted by Nancy Coleman.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip