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Mexican Salad

Mexican Salad

Ingredients:

1/4 cup brown pasta
3 tablespoons cooked kidney beans
3 tablespoons cooked corn
4 cherry tomato ;cut into halves
1/2  bell pepper ( any color ), cut into stripes
1/2 cucumber , cut into cubes
1/2 avocado, cut into medium-sized chunks
1 green onions, cut into rings ( optional )
2 tablespoons fresh cilantro, chopped

For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon paprika powder
1 teaspoon vinegar
3 tablespoons low fat yogurt
1 tablespoon low fat labnah 
Salt and pepper to taste

Preparation:
  • Cook the pasta according to the instructions on the package.
  • Mix all dressing ingredients in a bowl, add salt and pepper to taste.
  • Place the dressing in the bottom of the jar, layer the salad ingredients(brown pasta, avocado, kidney beans, corn, bell pepper, cherry tomato, cucumber, cilantro and green onion.
  • Place the lid on and store in the refrigerator until ready to eat.
  • Mix the salad before eating.
NUTRITION FACTS:

Total Calories:  425
Total Fat: 27g
Saturated Fat: 4g
Sodium: 66mg
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