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Mexican Fiesta Salad




Source of Recipe


Internet


Recipe Introduction


Lime and cilantro give flavor to the creamy dressing of this pasta and vegetable salad.



List of Ingredients




2 cups dried penne or rotini pasta
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 can (15 oz) black beans -- rinsed and drained
3 medium plum tomatoes -- chopped
1 medium zucchini -- chopped (1 cup)
1/2 cup sharp Cheddar cheese -- shredded (2 oz)


Recipe



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, stir together the sour cream, salsa, cilantro, and lime juice in a small mixing bowl. Set aside.

Combine pasta mixture, black beans, tomato, zucchini, and cheese in a large bowl. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired, cover and chill up to 24 hours. (After chilling, stir in milk if necessary to make desired consistency.)