Title: Mexican Bow Tie Salad
Categories: Salad
Yield: 16 Servings

16 oz Pasta; bow ties, cooked
1/2 c Bell peppers; chopped
1/4 c Onions; chopped
15 oz Kidney beans; canned, dark
-red
1/8 ts Cumin
1 ts Chili powder
2 3/4 c Frozen corn kernels; thawed,
-cooked
1/2 c Fat-free cheddar cheese;
-grated
1 c Fat-free plain yogurt
1/2 c Taco sauce

From: "Timothy F. Champney" <0006143349@mcimail.com>

Date: Tue, 9 Jul 96 05:09 EST
Recipe By: Tim Champney

Prepare bow tie pasta according to package directions. Drain. Drain and
rinse beans and corn. Add onions and peppers. 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.

Serving Ideas : Can be served warm or cold.

NOTES : To serve, garnish with low-fat tortilla chips and serve with
additional taco sauce.

Digest eat-lf.v096.n092

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.