Mexican bow tie salad

Yield: 16 Servings

Measure Ingredient
16 ounces Pasta; bow ties, cooked
½ cup Bell peppers; chopped
¼ cup Onions; chopped
15 ounces Kidney beans; canned, dark red
⅛ teaspoon Cumin
1 teaspoon Chili powder
2¾ cup Frozen corn kernels; thawed, cooked
½ cup Fat-free cheddar cheese; grated
1 cup Fat-free plain yogurt
½ cup Taco sauce

From: "Timothy F. Champney" <0006143349@...> 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

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