Zippy Mexican Salad

Name: Zippy Mexican Salad
Yield: 9 servings
Ingredients: 8 ozs whole wheat elbow macaroni, cooked and drained; 15 1/2 ozs canned dark red kidney beans, rinsed and drained; 15 1/2 ozs canned pinto beans, rinsed and drained; 1 cup celery, chopped; 1 cup onions, chopped; 6 ozs light mayonnaise; 1/2 cup chili sauce; 2 tbsps white vinegar; 2 tsps chili powder; 1/2 tsp salt; 1/2 tsp hot pepper sauce

Adapted from Winland Foods, Inc.

8 ozs whole wheat elbow macaroni, cooked and drained
15 1/2 ozs canned dark red kidney beans, rinsed and drained
15 1/2 ozs canned pinto beans, rinsed and drained
1 cup celery, chopped
1 cup onions, chopped
6 ozs light mayonnaise
1/2 cup chili sauce
2 tbsps white vinegar
2 tsps chili powder
1/2 tsp salt
1/2 tsp hot pepper sauce

In a large saucepan, cook beans, celery, and onions until vegetables are tender. Cool. In a mixing bowl, combine mayonnaise, chili sauce, white vinegar, chili powder, salt, and hot pepper sauce. Mix well. Add cooked pasta and vegetable mixture. Mix well and chill for several hours before serving.

Posted: 9/4/2025

Pasta, Rice, & Grains

Rated by 0 users (0.00)

WW Points^* : 4.52

9 servings

Nutrition Facts
Servings Per Recipe 9
Amount Per Serving
Calories 245 Calories from Fat 121 (49%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 1g	0%
Sodium 758mg	32%
Potassium 0mg	0%
Total Carbohydrate40g	13%
Dietary Fiber 8g	32%
Sugars 5g
Protein 8g	32%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.