Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  elbow macaroni -- cooked
     1/2      teaspoon  olive oil
     1/2      teaspoon  cumin
     1/2      teaspoon  salt
  1         15 oz. can  dark red kidney beans -- 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

Preparation:

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.

Nutritional Information:

117 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 25g Carbohydrate; 1mg Cholesterol; 441mg Sodium