Mexican Bow Tie Salad

For the Salad:
16 ounce Pasta bow ties, cooked and drained
1 (15 ounce) can dark red kidney beans, drained and rinsed
2 ¾ cups frozen corn, thawed, cooked and drained
½ cup bell peppers, chopped
¼ cup onions, chopped

The Dressing:
1 cup fat-free plain yogurt or mayonnaise may be substituted
½ cup taco sauce
1/8 teaspoon cumin
1 teaspoon chili powder
½ cup cheddar cheese, divided use

Garnishes:
Tortilla chips
Taco sauce

Combine pasta, beans, corn, bell pepper, and onions in a bowl.
Blend yogurt, taco sauce, and spices and pour over vegetables. Add half of the grated cheese. Add to salad mixture and toss well. Top with remaining cheese.

To serve, garnish with tortilla chips and serve with additional taco sauce. Can be served warm or cold.