Taco Salad - cooking recipe

Ingredients

2 pkg. (serving size) or 1 pkg. (8 serving size) lemon flavored sugar-free gelatin
2 c. boiling water
1 c. frozen corn
1 c. canned kidney beans, drained
1/2 medium salsa
1/4 c. (1 oz.) grated Cheddar cheese
1/2 tsp. chili powder

Preparation

Completely dissolve gelatin in boiling water.
Chill until slightly thickened.
Stir in remaining ingredients.
Spoon gelatin mixture into 4 individual plastic containers or serving dishes. Chill until firm, about 2 hours.