Mexican Fiesta Salad

Contributed By: gelibeli8
Better Homes and Gardens

Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Fat
Meal Type: Entree
Salads & Dressings

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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)

Preparation

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.

Prepare salad; cover and chill for up to 24 hours. To serve, if necessary, stir in enough milk to make desired consistency.

Cook's Notes

Nutrition Information

Calories: 373 ; Total Fat: 9 g ; Carbohydrates: 61 g ; Protein: 20 g ; Calcium: 15% ; Sodium: 470 mg ; Iron: 23% ; Fiber: 7 g

Recipe Comments

Commented by: heatherdunn

We didn't like this very much. I think it could have used less pasta, and more of the corn. My husband's not a fan of cold dishes, but I am, and it was just missing something. I really liked the idea, though.