1 large head romaine lettuce
1 large head romaine lettuce, rinsed and dried
1 large white onion, chopped
1 (14 ounce) can black beans, rinsed and drained
1 (1.25 ounce) package instant blue corn syrup mix
1 cup salsa
1 tablespoon finely chopped green onions
1 (8 ounce) package cream cheese
2 large onions, sliced
2 tablespoons chopped fresh cilantro
1 red bell pepper, sliced
Rinse romanes in cold water. In medium bowl, mix rinsed water, tomato juice, milk, condiment, parsley, and onion. Stir. Cover, and refrigerate overnight.
Prepare a pot as large as 20 inches. Shape into a larger shape and fill with about 2 cups water. Bring to a boil. Cover, reduce heat, and simmer 35 minutes.
Stir in spaghetti, salt and pepper, and cook an additional 10 minutes. Stir in beans.
When the water reaches desired consistency, add salsa; stir through and serve.
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