Easy Taco Salad Recipe: A Quick & Flavorful Meal

INGREDIENTS

3 ounces uncooked radiatore pasta, cooked 1/2 cup frozen corn, thawed 1/2 cup chopped seeded tomato 1 can (about 4 ounces) diced mild green chilies, drained 1/4 cup chopped onion 2 tablespoons sliced ripe olives 2 tablespoons chopped fresh cilantro 1/2 cup mild or medium chunky salsa 1/2 teaspoon chili powder

PREPARATION:

1. Combine pasta, corn, tomato, chilies, onion, olives and cilantro in large bowl. Combine salsa and chili powder in small bowl until well blended. Pour over pasta mixture; toss to coat. Cover; refrigerate 2 hours.

Health Note Maintaining weight loss is one of the hardest obstacles of dieting. To avoid this pitfall, design a healthful eating plan that includes whole grains, fruits, vegetables, lean meats and low-fat dairy products, and increase your level of physical activity. This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 3/4 cup salad Sodium 471 mg Protein 3 g Fiber 2 g Carbohydrate 16 g Cholesterol 1 mg Saturated Fat <1 g Total Fat 2 g Calories from Fat 16 % Calories 84 DIETARY EXCHANGE: Starch 1