Ingredients
- 8 lettuce leaves
- 2 rotini
- 1/2 salsa
- 15 oz peas
- 15 oz blackeyed peas
- 11 oz corn
- 1 c tomatoes (plum)
- 1/2 c bell pepper (red)
- 1/4 c oil
- 1/4 c cilantro
- 2 oz olives
- 1 tb lime juice
- 1 ts sugar
- 6 slices green onions
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.