Mexican Fiesta Salad

Pasta salad takes a South-of-the-border spin with this hearty, corn-and-bean-studded rendition.

Mexican Fiesta Salad + enlarge image
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2 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
30 mins
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Mexican Fiesta Salad

Ingredients
2
cups dried penne or rotini
1/2
cup frozen whole kernel corn
1/2
cup light dairy sour cream
1/3
cup mild or medium chunky salsa
1
tablespoon snipped fresh cilantro
1
tablespoon lime juice
1
15 ounce can black beans, rinsed and drained
3
medium plum tomatoes, chopped (1 cup)
1
medium zucchini, chopped (1 cup)
1/2

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

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
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