This Mexican Bean Salad is a healthy satisfying salad that can be served for a light lunch. Keeps well in the refrigerator for next day leftovers. Great served with tortilla chips to give it some crunch.
Ingredients:
3 cans light kidney beans, rinsed.
6 ounces light cheddar cheese, cubed.
1 small red bell pepper, chopped.
1/2 cup chunky salsa.
1/2 cup sliced green onion.
1/4 cup chopped cilantro.
1 Tbsp lemon juice.
2 cups spiral pasta, cooked.
DIRECTIONS:
Cook pasta and set aside.Rinse kidney beans and drain well.Add the bell pepper, green onion and cilantro.Sprinkle 1 Tbsp lemon juice over this mixture.Add the cubed cheese, pasta and the salsa.Refrigerate, serve a on bed of lettuce.
