Taco Salad Photo
Taco Salad

YIELD Makes 6 servings

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:

  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
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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