Mexican salsa salad
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | ounces | Elbow macaroni -- cooked |
And | ||
Drained | ||
1 | cup | Chunky salsa |
1 | tablespoon | Red wine vinegar |
1 | teaspoon | Chili powder |
½ | teaspoon | Ground cumin |
3 | ounces | Monterrey jack cheese |
Shredded |
Directions
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.
Recipe By :
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