Rainbow Pasta Salad
	This tasty salad will be the picnic hit!
	3 cups cooked macaroni
	1/2 cup red onion, chopped
	2 cups tomato, chopped
	1 cup red or green bell pepper, chopped
	1 cup cooked black beans
	1 cup cooked corn
	1 Tbsp vinegar
	1 tsp oil
	Black pepper to taste
	2 tsp Italian seasoning
	Combine all of the ingredients together in a large mixing bowl. 
	Refrigerate until ready to serve, up to 24 hours. Optional garnish: 
	sprinkle with grated Parmesan cheese.
	Serves 6. Each 1-1/4 cup serving: 182 calories, 1.5 g ft, 0 g saturated 
	fat, 0 mg cholesterol, 8 mg sodium, 36 g carbohydrate, 5 g fiber, 7 g 
	Diabetic exchange: 2 bread, 1-1/2 vegetables.
 	Print This Recipe



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