Tex-Mex Pasta Salad with Raisins
2 lbs. Rotini or other similar pasta
4- 15 or 16 oz. cans Black beans, rinsed and drained each
4- 15 or 16 oz. Whole kernel corn, drained
6 cups California Raisins
4 cups Chopped green bell peppers
4 cups shredded cheese (use combination of white and yellow)
4 cups Mayonnaise
2-1/2 cups Salsa
Cook pasta according to package directions; drain. Rinse with cold water; drain.
Make dressing by combining mayonnaise and salsa.
Mix pasta with these remaining ingredients, then stir in dressing.
Reserve one cup of dressing to add just before serving. The pasta will tend to absorb
some of the dressing and the salad will dry out slightly.
Chill both the salad and the reserved dressing until serving time.
Yield: 2-1/2 gallons salad or 80 (1/2 cup) servings
Nutrients per Serving: Calories 200, Fat 11g, Sat Fat 3g, Cholesterol 14mg, Sodium 284mg, Carbohydrate 23g, Dietary Fiber 3g, Protein 4g