Salsa pasta salad

Yield: 1 Servings

Measure Ingredient
1 pounds Large shell pasta, cooked
1 \N Basket (pint?) cherry
\N \N Tomatoes, halved
1 \N To 2 C fresh corn kernels
\N \N (or frozen and thawed)
1 \N Sweet pepper (color of your
\N \N Choice), chopped
1 \N 8oz can mild, chopped green
\N \N Chilis
1 \N 16oz can kidney beans or
\N \N Equivalant amount cooked
1 small Red onion, chopped
1 \N Jar (~16oz?) of your
\N \N Favorite salsa

Combine all ingrediants well and refrigerate at least several hours. The pasta will soak up the salsa, so you may need to add more just before serving if you like a "wetter" pasta salad.

From: Cynthia Grall <grall@...> Fatfree Digest [Volume 9 Issue 23] July 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...

using MMCONV


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