Recipe - Salsa Pasta Salad

1 pound Large shell pasta, cooked
1 Basket (pint?) cherry
Tomatoes, halved
1 To 2 C fresh corn kernels
(or frozen and thawed)
1 Sweet pepper (color of your
Choice), chopped
1 8oz can mild, chopped green
Chilis
1 16oz can kidney beans or
Equivalant amount cooked
1 small Red onion, chopped
1 Jar (~16oz?) of your
Favorite salsa

Combine all ingrediants well and refrigerate at least several hours. The
pasta will soak up the salsa, so you may need to add more just before
serving if you like a "wetter" pasta salad.

From: Cynthia Grall grall@la.tis.com Fatfree Digest [Volume 9 Issue
23] July 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip