MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Salsa Salad
 Categories: Low-cal, Salads, Main dish
      Yield: 4 servings
 
           -Joyce Burton, PDPP83A
      3 oz Elbow macaroni; cooked and
           -drained
      1 c  Chunky salsa
      1 tb Red wine vinegar
      1 ts Chili powder
    1/2 ts Ground cumin
      4 oz Red kidney beans; cooked and
           -drained
      3 oz Monterrey jack cheese;
           -shredded
     12 lg Pitted black olives; thinly
           -sliced
 
  In a large bowl, combine macaroni, salsa, vinegar, chili powder,
  cumin. Stir in beans, cheese and olives. Cover and refrigerate at
  least 1 hour until well chilled. Toss and serve.
  
  Each serving = 1/2 Fat, 1 1/2 Protein, 1/2 Vegetable, 1 Bread.
  
  Source:  Donna Burton's WW meeting.
 
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