2 c elbow macaroni — cooked
1/2 tsp oil
1/2 tsp cumin
1/2 tsp salt
15 ozs dark red kidney beans — drained and washed
2 c frozen corn — thawed
1/2 c bell peppers — chopped
1/2 c onions — chopped
3/4 c fat-free mayonnaise
1/2 c fat-free sour cream
1/2 c taco sauce
Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13″ 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.