Spicy mexican salad

Yield: 1 Servings

Measure Ingredient
2 packs Wagon Wheel pasta
1 small Can corn, or frozen
1 can Mexican beans
½ cup Picante sauce, mild
¼ cup Diced onion
½ cup Celery, chopped
½ cup Shredded cheese
1 \N Crushed red peppers
¼ teaspoon Salt and pepper to taste
1 can (small) tomato sauce
1 \N Bottle Italian dressing
1 small Can chopped black olives

Cook noodles to tenderness; rinse and drain. Combine all ingredients and refrigerate for 2 to 3 hours.

Posted to FOODWINE Digest 03 Oct 96 From: Joe Ames <ames@...>

Date: Fri, 4 Oct 1996 10:18:29 -0400

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