Mexican Salad

Ingredients:

1/4 cup brown pasta
3 tablespoons cooked kidney beans
3 tablespoons cooked corn
4 cherry tomato ;cut into halves
1/2  bell pepper ( any color ), cut into stripes
1/2 cucumber , cut into cubes
1/2 avocado, cut into medium-sized chunks
1 green onions, cut into rings ( optional )
2 tablespoons fresh cilantro, chopped

For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon paprika powder
1 teaspoon vinegar
3 tablespoons low fat yogurt
1 tablespoon low fat labnah 
Salt and pepper to taste

Preparation:
Cook the pasta according to the instructions on the package.
Mix all dressing ingredients in a bowl, add salt and pepper to taste.
Place the dressing in the bottom of the jar, layer the salad ingredients(brown pasta, avocado, kidney beans, corn, bell pepper, cherry tomato, cucumber, cilantro and green onion.
Place the lid on and store in the refrigerator until ready to eat.
Mix the salad before eating.
NUTRITION FACTS:

Total Calories:  425
Total Fat: 27g
Saturated Fat: 4g
Sodium: 66mg