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Mexican Fiesta Salad
Ingredients
-
2
cups dried penne or rotini
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1/2
cup frozen whole kernel corn
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1/2
cup light dairy sour cream
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1/3
cup mild or medium chunky salsa
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1
tablespoon snipped fresh cilantro
-
1
tablespoon lime juice
-
1
15 ounce can black beans, rinsed and drained
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3
medium plum tomatoes, chopped (1 cup)
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1
medium zucchini, chopped (1 cup)
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1/2
cup shredded sharp cheddar cheese (2 ounces)
Directions
1. 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.
2. Meanwhile, for dressing, in a small mixing bowl stir together sour cream, salsa, cilantro, and lime juice. Set dressing aside.
3. 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
- Make Ahead Tip 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)
- Servings Per Recipe 4,
- Calories 373,
- Protein (gm) 20,
- Carbohydrate (gm) 61,
- Fat, total (gm) 9,
- Cholesterol (mg) 19,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 7,
- Vitamin A (RE) 155,
- Vitamin C (mg) 21,
- Sodium (mg) 470,
- Calcium (DV %) 151,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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This was a pretty good recipe. I jazzed it up a bit by substituting Hidden Valley Ranch Spicy (or Chipotle Southwestern) dressing for the sour cream.
9/3/2011 02:17:58 PM Report Abuse