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Mexican Bow Tie Salad
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- #76664
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
16 ounces bow tie pasta, cooked and drained
1/2 cup bell peppers, chopped
1/4 cup onions, chopped
1 can (15 ounce size) dark red kidney beans
1/8 teaspoon cumin
1 teaspoon chili powder
2 3/4 cups frozen corn kernels, thawed, cooked
1/2 cup fat-free cheddar cheese, grated
1 cup fat-free plain yogurt
1/2 cup taco sauce
directions
Place cooked and drained pasta in a large bowl.
Drain and rinse beans and corn; add to pasta. Add onions and peppers.
Blend yogurt, taco sauce, and spices and pour over vegetables. Add half of grated cheese. Toss well. Top with remaining cheese.
cook's notes
To serve, garnish with low-fat tortilla chips and serve with additional taco sauce.
added by
dinnersready
nutrition data
171 calories, 1 grams fat, 34 grams carbohydrates, 8 grams protein per serving. This recipe is low in fat.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
July 6, 2013
Added some chopped jalapenos and used a combo of cheddar and monterey jack cheeses. Was considering only making a half size recipe but was glad I went for the full monty because everyone ate this up fast!
June 10, 2008
I added one can of black beans, used Mexican red kidney beans and doubled for a big picnic. It was a BIG hit. My sister liked it better using more fat miracle whip and more chili powder and salt. Suit yourself but try it for a summer side dish or add meat for one dish cool summer meal.