Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Rotini
1 c Plum tomatoes, chopped
-- seeded
6 ea 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.

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