Mexican Fiesta Salad
- Cook pasta according to package directions, adding the corn the last 5 minutes of cooking. Drain pasta and corn. Rinse with cold water; drain again.
- Meanwhile, for dressing, in a small mixing bowl stir together sour cream, salsa, cilantro, and lime juice. Set dressing aside.
- In a large bowl combine pasta mixture, black beans, tomatoes, zucchini, and cheese. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired, cover and chill. Makes 4 servings.
From the Test Kitchen
Prepare salad; cover and chill for up to 24 hours. To serve, if necessary, stir in enough milk to make desired consistency.
Nutrition Facts (Mexican Fiesta Salad)
- Per serving:
- 373 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 19 mg chol.,
- 470 mg sodium,
- 61 g carb.,
- 7 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet