Mexican Fiesta Salad
cup frozen whole kernel corn
cup light dairy sour cream
cup mild or medium chunky salsa
tablespoon snipped fresh cilantro
tablespoon lime juice
15 ounce can black beans, rinsed and drained
medium plum tomatoes, chopped (1 cup)
medium zucchini, chopped (1 cup)
cup shredded sharp cheddar cheese (2 ounces)
- 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