Mexican Salsa Salad

         Yield: 4 Servings
Categories: Salads, Mexican

3 oz Elbow macaroni -- cooked And Drained 1 c Chunky salsa 1 tb Red wine vinegar 1 ts Chili powder 1/2 ts Ground cumin 3 oz Monterrey jack cheese Shredded In a large bowl, combine macaroni, salsa, vinegar, chili powder, cumin. Add cheese. Cover and refrigerate at least 1 hour until well chilled. Toss and serve. Recipe By :