SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican Fiesta Salad

Makes: 4 servings
Start to Finish 30 mins
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  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
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe