MEXICAN BOW TIE SALAD

FOR THE SALAD:
16 oz pasta bow ties, cooked, drained
1 (15 oz) can dark red kidney beans, drained and rinsed
2 3/4 cups frozen corn kernels, thawed, cooked, drained
1/2 cup bell peppers, chopped
1/4 cup onions, chopped
FOR THE DRESSING:
1 cup fat-free plain yogurt
1/2 cup taco sauce
1/8 tsp cumin
1 tsp chili powder
1/2 cup fat-free cheddar cheese, grated, divided use
GARNISHES:
low fat tortilla chips
taco sauce

Combine pasta, beans, corn, bell pepper, and onions in a bowl.

Blend yogurt, taco sauce, and spices and pour over vegetables. Add half of grated cheese. Add to salad mixture and toss well. Top with remaining cheese.

To serve, garnish with low fat tortilla chips and serve with additional taco sauce. Can be served warm or cold.

Servings: 16
Source: Tim Champney