|1. Mix salsa, salad dressing and cilantro in large bowl until blended.|
| || || |
|Penne, rotelle or other short pasta, cooked and drained||3 lb. uncooked|| |
|Water|| || |
|Canned black beans, drained and rinsed||2 lb. 13 oz.|| |
|Red pepper, diced|| ||1 qt.|
|Green onion, diced|| ||2 cups|
|Whole kernel corn|| ||2 cups|
|Cheddar cheese, shredded|| ||3 cups||2. Cook pasta according to package directions, drain well, cool to 40°F or below. |
3. Mix pasta, beans, pepper, green onions, corn and cheese. Stir until well mixed. Cover and refrigerate to 40°F or below.
SANITATION INSTRUCTIONS: Wash hands and exposed parts of arms before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using a FDA recommended method.