Southwest Tuna Salad

From the kitchen of: The Gringo and his Mrs.

SERVES: 4
20 MINUTES PREP TIME

INGREDIENTS
1 BAG NO YOLK(R) EGG NOODLES
1 CAN DELMONTE(R) WHOLE KERNEL SWEET CORN (DRAINED)
1 OR 2 POUCHES STARKIST(R) FLAVOR FRESH POUCH TUNA
1 CAN HANNAAFORD(R) BLACK BEANS - RINSED AND DRAINED
1/2 CUP HANNAFORD(R) LOW FAT RANCH DRESSING
2/3 CUP GREEN MOUNTAIN GRINGO(R) MEDIUM SALSA
SUNKIST(R) ALMONDS FOR GARNISH (HONEY AND OVEN ROASTED)

STEP 1
COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS.

STEP 2
DRAIN AND RINSE PASTA IN COLD WATER.

STEP 3
PLACE NOODLES IN LARGE BOWL. TOP WITH BLACK BEANS,
CORN AND TUNA. DRIZZLE WITH DRESSING, SALSA AND ALMONDS. TOSS WELL.

STEP 4
REFRIGERATE 30 MINUTES TO ALLOW FLAVORS TO MELLOW AND BLEND.
ENJOY WITH GREEN MOUNTAIN GRINGO(R) TORTILLA STRIPS!.