Mexican salsa salad

Yield: 4 Servings

Measure Ingredient
3 ounces Elbow macaroni -- cooked
\N \N And
\N \N Drained
1 cup Chunky salsa
1 tablespoon Red wine vinegar
1 teaspoon Chili powder
½ teaspoon Ground cumin
3 ounces Monterrey jack cheese
\N \N Shredded

In a large bowl, combine macaroni, salsa, vinegar, chili powder, cumin. Add cheese. Cover and refrigerate at least 1 hour until well chilled. Toss and serve.

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