WEEKLY HEALTHY RECIPE

TACO SALAD

2 packages (4 serving size each)
or 1 package (8 serving size) Lemon Flavor
jello
2 cups boiling water
1 cup frozen corn
1 cup drained kidney beans
½ cup medium salsa
¼ cup (1 oz) shredded cheddar cheese
2 TBSP vinegar
½ tsp chili powder

Completely dissolve jello in boiling water.
Chill until slightly thickened.
Stir in remaining ingredients.
Spoon gelatin mixture into 4 individual
plastic containers or serving dishes.
Chill until firm, about 2 hours.

Makes 5 cups or 4 entrée servings.