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Mexican Macaroni Salad
1 cup mayonnaise 1/3 cup skim milk
2 tsp. instant chopped onion 1 tsp. salt
1 tsp. chili powder 1/8 tsp. garlic powder
6 drops hot pepper sauce 1 (8 oz) pkg. elbow macaroni, cooked and drained
1 (16 oz) can red kidney beans, well drained 1 cup diced mozzarella cheese
In a large bowl, stir together first 7 ingredients. Add remaining ingredients, toss to coat well. Cover and chill at least 2 hours. makes 8 1 cup servings.