Fiesta potato salad ole

Yield: 12 Servings

Measure Ingredient
2 pounds Red potatoes, cooked -peeled and cubed (6 cups)
2 cups Sargento Light Shredded Mild Cheddar Cheese, divided
⅔ cup Diced red bell pepper
⅔ cup Canned black beans, rinsed and drained
½ cup Thinly sliced celery
½ cup Chopped jicama, optional
⅓ cup Thinly sliced green onions with tops
2 tablespoons Chopped fresh cilantro
½ teaspoon Salt
¾ cup Fat-free Ranch dressing
½ cup Prepared chunky salsa
\N \N Fresh cilantro sprigs, optional

In large bowl, combine potatoes, 1-½ cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt. Combine dressing and salsa; pour over potato mixture. Toss gently to coat. Chill at least 1 hour before serving. Serve salad topped with remaining ½ cup cheese; garnish with cilantro sprigs, if desired.

12 servings. Source: The Salt Lick, Austin, Texas, Sargento Selections

Nutrition Information Per Serving: Calories 143 Protein 7 g. Carbohydrate 21 g. Fat 3 g. Cholesterol 7 mg. Sodium 525 mg. Calcium 175 mg.

Downloaded from , Recipes of America, Milwaukee PBS

MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@... (Shermeyer-Gail) on Apr 08, 1997

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