SPANISH PASTA SALAD
4 cups cooked colorful macaroni
1-1/2 cups salsa, separated
1 cup red onion, chopped
2 cups tomato
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup cooked black or red beans
1 cup cooked com
1 Tbsp. cilantro
In a bowl, mix macaroni and 1/2 cup salsa.
Cool in refrigerator for 30 minutes, then add rest of ingredients.
Refrigerate at least 1 hour prior to serving.
Nutritional Analysis Per Serving: Calories, 104; Fat, 1g; Cholesterol, 0 mg; Fiber, 3g; Sodium, 76 mg; percent calories from fat, 5%.
Recipe provided by the Colorado Department of Public Health and Environment, Colorado Action for Healthy People and Valley Wide Health Services.
|
