Mexican Fiesta Salad

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

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4.0 by 3 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Mexican Fiesta Salad

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.

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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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