Friday, May 29, 2015

Mexican Fiesta Salad

2 cups dried pennè or rotini
1/2 cup each frozen whole kernel corn, light dairy sour cream
1/3 cup mild or medium chunky salsa
1 tbsp. each snipped fresh cilantro, lime juice
1 can (15 oz.) black beans, rinsed, drained
3 medium plum tomatoes, chopped (1 cup)
1 medium zucchini, chopped (1 cup)
1/2 cup shredded sharp cheddar cheese (2 oz.) 

      Cook pasta according to pkg. directions, adding corn the last 5 minutes' cooking.  Drain pasta and corn.  Rinse with cold water; drain again.   DressingL  In a small mixing bowl, stir 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.

No comments:

Post a Comment