18 ounces medium shells, elbow macaroni
or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 (12 ounce) can corn, drained
1 jalape�o pepper, cored and thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cloves garlic, finely chopped
1 (16 ounce) can red kidney beans, rinsed and drained
1 (12 ounce) jar salsa
1/2 cup shredded low-sodium Cheddar cheese

Procedures :
Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar cheese on top and serve immediately. Yields 4 to 6 servings.
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Category : Pasta

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