Mexican Salsa Salad - cooking recipe

Ingredients

3 oz. macaroni, cooked, drained and rinsed
1 c. chunky salsa
1 Tbsp. red wine vinegar
1 Tbsp. chili powder
1/2 Tbsp. cumin
4 oz. drained cooked red kidney beans
3 oz. shredded Monterey Jack cheese
12 large olives (black)

Preparation

Combine macaroni, salsa, vinegar, cumin and chili powder. Stir in red beans, cheese and olives.
Cover and refrigerate 1 hour.
Toss before serving.
Makes 4 servings.
Each serving counts 1/2 fat, 1 1/2 pro., 1/2 vegetable and 1 bread.