Taco Salad Photo
Taco Salad

YIELD Makes 6 servings

Add more fire to this quick-and-easy salad by substituting hot for mild salsa.


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


  1. 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
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
Starch 1
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