Mexican Fiesta Salad

Photo by Debra C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups dried penne or rotini

  • 1/2

    cup frozen whole kernel corn

  • 1/2

    cup light dairy sour cream (use vegan)

  • 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)(use vegan)

  • .

Directions

.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. Makes 4 servings.

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