Mexican Pasta Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. pasta
2 Tbsp. vegetable oil
1 can red kidney beans, drained
1/2 c. pitted ripe olives, sliced
1 can chickpeas, drained
1 c. thinly sliced escarole (lettuce)
1 (12 oz.) jar prepared salsa

Preparation

Prepare pasta according to package.
Drain.
In large bowl, combine pasta and oil; toss gently to coat well.
Add kidney beans, chickpeas, olives, escarole and salsa.
Toss, chill and serve.