Taco Salad
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Taco Salad
YIELD Makes 6 servings
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Add more fire to this quick-and-easy salad by substituting hot for mild salsa.
INGREDIENTS
| 3 | ounces uncooked radiatore pasta, cooked |
| 1/2 | cup frozen corn, thawed |
| 1/2 | cup chopped seeded tomato |
| 1 | can (about 4 ounces) diced mild green chilies, drained |
| 1/4 | cup chopped onion |
| 2 | tablespoons sliced ripe olives |
| 2 | tablespoons chopped fresh cilantro |
| 1/2 | cup mild or medium chunky salsa |
| 1/2 | teaspoon chili powder |
PREPARATION:
- Combine pasta, corn, tomato, chilies, onion, olives and cilantro in large bowl. Combine salsa and chili powder in small bowl until well blended. Pour over pasta mixture; toss to coat. Cover; refrigerate 2 hours.
Health Note
Maintaining weight loss is one of the hardest obstacles of dieting. To avoid this pitfall, design a healthful eating plan that includes whole grains, fruits, vegetables, lean meats and low-fat dairy products, and increase your level of physical activity.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 3/4 cup salad |
| Sodium | 471 mg |
| Protein | 3 g |
| Fiber | 2 g |
| Carbohydrate | 16 g |
| Cholesterol | 1 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 16 % |
| Calories | 84 |
DIETARY EXCHANGE:
| Starch | 1 |
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