Taco Salad
by the Editors of Easy Home Cooking Magazine
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Taco Salad
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.
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 |
This recipe appears in: Mexican