Salsa Pasta Salad

1 lb 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 sm 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 Fatfree Digest [Volume 9 Issue 23] July 14, 1994. Formatted by Sue Smith, S.Smith34, [email protected]

using MMCONV