Mexican Fiesta Salad

The Cilantro  and lime given flavor to the creamy dressing of  this pasta and vegetable salad.

Mexican Fiesta Salad

Yield: 4 servings

Serving Size: 1

Ingredients

  • 2 cups dried penne pasta
  • 1/2 cup frozen or fresh corn
  • 1/2 cup light dairy sour cream
  • 1 Tbls. of chopped cilantro
  • 1 Tbls. of lime juice
  • 1 15- oz can of black beans, rinsed and drained
  • 3 medium chopped tomatoes
  • 1 medium zucchini, chopped
  • 1/2 cup shredded sharp cheddar cheese
  • Cooked shredded or cubed chicken (optional)

Instructions

  1. Cook pasta according to package directions.
  2. Rinse pasta with cold water and drain.
  3. Meanwhile, you can prepare the dressing, stir together sour cream salsa, cilantro and lime juice in a small bowl.
  4. Set aside.
  5. Combine pasta mixture, black beans, tomato, zucchini and cheese in a large bowl.
  6. Pour dressing over pasta mixture and toss lightly to coat.
  7. You can serve warm or cold.
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Shelley Shearer, DMD            www.shelleyshearerdmd.com

2 Responses to “Mexican Fiesta Salad”

  1. Kelly

    This looks delish! Can’t wait to try it, so I won’t…I’m going to make it tomorrow.

    Reply
  2. Nancy

    I made this for dinner tonight, seemed sort of bland, so I added green onions and diced red pepper. I added a tbl of some chipotle sauce and diced up one chipotle to add to the dressing. We also used whole wheat penne.It makes alot! My husband says its a keeper, we will be eating leftovers all week!

    Reply

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