posted by Meryl 07-12-102 9:36 PM
Mexican Fiesta Salad
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)
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.
Meanwhile, for dressing, in a small mixing bowl stir together 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.
Make-Ahead Tip: Prepare salad; cover and chill for up to 24 hours. To serve, if necessary, stir in enough milk to make desired consistency.
Source: Better Homes and Gardens