Fiesta potato salad ole
12 Servings
| Quantity | 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 |
| 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