| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Bean, Pasta, Rice, Couscous | 9 | Servings | |
INGREDIENTS
| 2 | c | Elbow macaroni — cooked |
| 1/2 | ts | Oil |
| 1/2 | ts | Cumin |
| 1/2 | ts | Salt |
| 15 | oz | Dark red kidney beans — |
| Drained and washed | ||
| 2 | c | Frozen corn — thawed |
| 1/2 | c | Bell peppers — chopped |
| 1/2 | c | Onions — chopped |
| 3/4 | c | Fat-free mayonnaise |
| 1/2 | c | Fat-free sour cream |
| 1/2 | c | Taco sauce |
INSTRUCTIONS
Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13" pan. In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly and chill overnight. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 00:20:47 -0400 From: Althea LeBlanc <TheaLater@AOL.COM> Recipe By : National Pasta Association
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