PASTA AND PINTO BEAN SALAD

2 medium green bell peppers, chopped
3/4 cup chopped onion
1 teaspoon minced garlic
1/2 to 1 small jalapeno chili, seeds and veins discarded, finely chopped
1 teaspoon cumin seeds
1 tablespoon vegetable oil
8 ounces fettuccine, cooked
1 can (15 ounces) Pinto beans or Black beans or 1 1/2 cups cooked dry-packaged Pinto beans or Black beans, rinsed, drained
2 cups diced tomatoes
1/2 cup chopped cilantro
1/4 cup fat-free Caesar-style Italian dressing
1 1/2 cups garlic or herb croutons
Salt

In large skillet, saute bell peppers, onion, garlic, jalapeno and cumin seeds in oil, covered, until tender, about 8-10 minutes.

Combine fettuccine, cooked vegetables, beans and tomatoes in large bowl; add cilantro and Italian dressing and toss.

Season to taste with salt and pepper; refrigerate until chilled, about 1 hour.

Add croutons and toss just before serving.

Makes 4 main-dish servings or 8 side-dish servings.

TIPS: If desired, 8 to 12 ounces cooked cubed chicken or turkey breast may be added.