Taco Salad - cooking recipe

Ingredients

2 small pkg. jello (sugar-free, lemon)
2 c. boiling water
1 c. frozen corn
1 c. kidney beans, drained
1/2 c. medium salsa
1/4 c. grated Cheddar cheese
2 Tbsp. vinegar
1/2 tsp. chili powder

Preparation

Dissolve jello in water.
Chill until thickened.
Stir in remaining ingredients.
Spoon mixture into 4 serving dishes.
Chill until firm (2 hours).
Calories:
140, fat:
4 g, cholesterol:
10 mg, sodium:
560 mg.