SPICY RAVIOLI SALAD
1 Pkg. (25 0Z.) FROZEN CHEESE RAVIOLI
1 CAN (10 OZ.) DICED TOMATOES AND GREEN CHILIES,
UNDRAINED
1 CAN (8 3/4OZ.) WHOLE KERNEL CORN, DRAINED
1 CUP PIQUANT SAUCE
1 CAN (2 1/4 0Z.) SLICED OLIVES, DRAINED
1 SMALL CUCUMBER, PEELED, SEEDED AND CHOPPED
1 SMALL RED ONION, SLICED
2 GARLIC CLOVES, MINCED
1/4 TEAS. GROUND CUMIN
1/4 TEAS. SALT
1/4 TEAS. PEPPER
COOK RAVIOLI ACCORDING TO PACKAGE DIRECTIONS.
MEANWHILE
COMBINE REMAINING INGREDIENTS IN A LARGE BOWL. DRAIN RAVIOLI,
STIR INTO TOMATO MIXTURE. COVER AND
REFRIGERATE FOR AT LEAST 2 HOURS. YIELD 8-10 SERVINGS.
Mom-Mom notes: I liked
miniature raviolis for this recipe and used Ro-tel for the diced tomatoes
and green chilies.
