Layered Southwestern Pasta Salad

Ingredients:
2 cups elbow macaroni - cooked
1/2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon salt
15 ounces dark red kidney beans, canned, drained and washed
2 cups frozen corn kernels, thawed
1/2 cup bell peppers - chopped
1/2 cup onions - chopped
3/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/2 cup taco sauce

Directions:
Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again.

Toss pasta with oil, cumin, and salt.

Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13-inch 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.

Makes 9 servings.

Nutritional information per serving:
Calories: 207
Fat: 2g
Calories from fat: 7%
Protein: 9g
Carbohydrate: 42g
Cholesterol: 1mg
Sodium: 559mg