Ingredients
- 15 ozs dark kidney beans (red drained)
- 2 c corn (frozen thawed)
- 2 c elbow macaroni (cooked)
- 3/4 c fat-free mayonnaise
- 1/2 c fat-free sour cream
- 1/2 c taco sauce
- 1/2 c bell peppers (chopped)
- 1/2 c onions (chopped)
- 1/2 tsp oil
- 1/2 tsp cumin
- 1/2 tsp salt
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.
