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Mexican Pasta Salad

Source of Recipe

3 fat chicks


Recipe Introduction

6 servings 4 points each

List of Ingredients

8 oz dried fusilli or rotelle pasta
6 green onions, ends trimmed and sliced thin
3 roma tomatoes, chopped
2 fresh jalapeno pepper, seeded and minced
1 red bell pepper, cut into thin slivers
1 c minced fresh cilantro
1 (8 1/2 oz) can reduced-sodium kidney beans, rinsed and drained
1/4 c red wine vinegar
1 TBS salad oil
2 TBS grated parmesan cheese
salt to taste


Recipe

Cook pasta according to package directions until just tender to bite. Drain, then rinse with cold water until cool; drain well. In a large bowl, combine the pasta, onions, tomatoes, jalapenos, bell pepper, cilantro, and beans. Add vinegar, oil, and cheese; mix well, and add salt to taste.


cal. 222, fat 4g, protein 9g, fiber 4g, sodium 92mg, carbs. 39g