Taco Tortellini Salad
a la Stacey
(9-oz.) pkg. refrigerated cheese tortellini
(15.5-oz.) can Green Giant™ Kidney Beans, drained, rinsed
1 medium tomato, seeded, coarsely chopped
1/2 medium green bell pepper, coarsely chopped
2 T sliced ripe olives
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/3 cup purchased reduced-calorie thousand island salad dressing
1/2 teaspoon cumin
1/2 cup crushed tortilla chips, if desired
cilantro, for topping
Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
Meanwhile,
in large bowl, combine kidney beans, tomato, bell pepper and olives. In
small bowl, combine salsa, salad dressing and cumin; mix well.
