Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Medium Shells
-OR Elbow Macaroni
-OR other medium pasta
-shape, uncooked
1 sm Onion
- peeled finely diced
12 oz Canned corn; drained
1 Jalapeno
- cored and thinly sliced
1 tb Chili powder
1 ts Cumin
2 Garlic cloves
- finely chopped
16 oz Canned red kidney beans
- rinsed and drained
1 12-oz jar salsa
1/2 c Shredded Cheddar cheese
-(low-sodium)

Prepare pasta according to package directions. While pasta is cooking,
combine remaining ingredients in large pot and heat until onion is
cooked.

When pasta is done, drain well. Transfer to a serving bowl. Add
contents of pot and toss gently until well combined. Sprinkle Cheddar
on top and serve immediately.

*May be frozen. To reheat, thaw completely and heat in large saucepan
over medium-high heat until warmed through.

Each serving provides: 305 Calories; 13.7 g Protein; 53.7 g
Carbohydrates; 5.3 g Fat; 11.3 mg Cholesterol; 314 mg Sodium.
Calories from Fat: 15%

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