| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Salad |
16 |
Servings |
INGREDIENTS
| 16 |
oz |
Pasta; bow ties, cooked |
| 1/2 |
c |
Bell peppers; chopped |
| 1/4 |
c |
Onions; chopped |
| 15 |
oz |
Kidney beans; canned, dark red |
| 1/8 |
ts |
Cumin |
| 1 |
ts |
Chili powder |
| 2 3/4 |
c |
Frozen corn kernels; thawed, cooked |
| 1/2 |
c |
Fat-free cheddar cheese; grated |
| 1 |
c |
Fat-free plain yogurt |
| 1/2 |
c |
Taco sauce |
INSTRUCTIONS
From: "Timothy F. Champney" <0006143349@mcimail.com>
Date: Tue, 9 Jul 96 05:09 EST
Recipe By: Tim Champney
Prepare bow tie pasta according to package directions. Drain. Drain and
rinse beans and corn. Add onions and peppers. Blend yogurt, taco sauce,
and spices and pour over vegetables. Add half of grated cheese. Add to
salad mixture and toss well. Top with remaining cheese.
Serving Ideas : Can be served warm or cold.
NOTES : To serve, garnish with low-fat tortilla chips and serve with
additional taco sauce.
Digest eat-lf.v096.n092
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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