Category: Rice

2 cup Elbow macaroni -- cooked

1/2 tsp Oil

1/2 tsp Cumin

1/2 tsp Salt

15 oz Dark red kidney beans --

Drained and washed

2 cup Frozen corn -- thawed

1/2 cup Bell peppers -- chopped

1/2 cup Onions -- chopped

3/4 cup Fat-free mayonnaise

1/2 cup Fat-free sour cream

1/2 cup Taco sauce

Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again.

Toss with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13" pan. In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread mixture evenly over top of pasta, sealing to edge of bowl.

Cover tightly and chill overnight.