Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Mexican Macaroni Salad

List of Ingredients






8 oz. elbow macaroni (uncooked)
16 oz. canned kidney beans, drained
1/8 tsp. cumin
1 tsp. chili powder
2 med. tomatoes, seeded and chopped
1 sm. green bell pepper, chopped
1/2 c. sliced green onions
1 c. low-fat, plain yogurt
1/2 c. mild or medium salsa
1/2 c. broken tortilla chips



Recipe



Cook pasta according to package directions; drain. Add beans, cumin and
chili powder.

In large bowl, combine pasta, tomatoes, green pepper, and onions. In small bowl, combine yogurt and salsa. Add to salad mixture and toss well. Serve cold.

Garnish with tortilla chips and serve with additional salsa.

Serves 6 to 8