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Mexican Fiesta Salad




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




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


Recipe



1. 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.
2. Meanwhile, for dressing, in a small mixing bowl stir together sour cream, salsa, cilantro, and lime juice. Set dressing aside.
3. 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.
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