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Taco Salad

Taco Salad

Taco Salad

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

Yield

Makes 6 servings

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
Calories 84
Calories from Fat 16 %
Total Fat 2 g
Saturated Fat <1 g
Cholesterol 1 mg
Carbohydrate 16 g
Fiber 2 g
Protein 3 g
Sodium 471 mg

Dietary Exchange

Starch 1

Check out more recipes for Mexican

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