Mexican Pasta Bean Toss(Prep: 15. Cook: 00. Stand: 1:00. Total: 1:15. Easy.)

• 1/2 c. Hellmann's light mayonnaise dressing
• 1/2 c. plain low-fat yogurt
• 3 Tbsp. lime juice
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 c. chopped green bell peppers
• 1 c. chopped red bell peppers
• 1/2 c. chopped green onions
• 1 to 2 pickled jalapeno peppers, minced
• 16 oz. canned black beans, rinsed and drained
• 8 oz. cooked Mueller's ridged elbow macaroni
• 2 Tbsp. cilantro, chopped (optional)

1. Rinse cooked pasta in cold water and drain.
2. In large bowl, combine mayonnaise, yogurt, lime juice, cumin and salt.
3. Add remaining ingredients; toss to coat.
4. Refrigerate 1 hour before serving.
5. Makes 8 servings.

mayonnaise dressing, yogurt, lime juice, cumin, salt, green bell peppers, red bell peppers, green onions, jalapeno peppers, black beans, macaroni, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918793 (may not work)