Ingredients
| Rotini, whole grain | 6 pounds |
| Salad dressing, French, reduced fat | 14 cups |
| Corn, sweet, yellow, frozen, kernels | 8 cups |
| Black beans, canned | 12 cups |
| Cheese, cheddar, shredded, reduced fat | 6 cups |
| Onions, raw | 2 cups |
| Peppers, sweet, green | 2 cups |
| Chili powder | 4 tablespoons |
| Taco seasoning, reduced sodium | 4 teaspoons |
| Nacho tortilla chips, reduced fat, Frito lay | 5 cups |
Instructions
- Cook pasta in boiling water until tender. Run under cold water until cooled.
- Open black beans, rinse and drain well.
- Mix the remaining ingredients together, with the exception of the chips and cheese.
- Add the shredded cheddar cheese.
- Just before serving crush up the chips and sprinkle on top as a garnish.
Recipe Notes
CCP: Cool pasta to 41° or below.
CCP: Store in cooler at 41° or below for cold service.
Notes: Sprinkle the top with 2 cups of black olives (optional)Serving size: 1/2 cup