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Mexican Fiesta Salad

Makes: 4 servings
Start to Finish 30 mins
Mexican Fiesta Salad
  • 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  cup  shredded sharp cheddar cheese (2 ounces)

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 373,
  • Fat, total (g) 9,
  • chol. (mg) 19,
  • sat. fat (g) 4,
  • carb. (g) 61,
  • fiber (g) 7,
  • pro. (g) 20,
  • vit. A (RE) 155,
  • vit. C (mg) 21,
  • sodium (mg) 470,
  • calcium (mg) 151,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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