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Fiesta Potato Salad Olé
Recipe By : The Salt Lick, Austin, Texas
Serving Size : 12 Preparation Time :0:30
Categories : Potatoes Salads
Amount Measure Ingredient -- Preparation Method
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2 Pounds Red Potatoes -- cook, peel, cube
2 Cups Mild Cheddar Cheese -- shredded/divided
2/3 Cup Diced Red Bell Pepper
2/3 Cup Canned Black Beans -- rinsed and drained
1/2 Cup Celery -- thin sliced
1/2 Cup Chopped Jicama -- optional
1/3 Cup Green Onions With Tops -- sliced thin
2 Tablespoons Fresh Cilantro -- chopped
1/2 tsp Salt
3/4 c Fat-Free Ranch Dressing
1/2 c Chunky Salsa
Fresh Cilantro Sprigs -- optional
In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans,
celery, jicama, green onions, cilantro and salt. Combine dressing and salsa;
pour over potato mixture. Toss gently to coat. Chill at least 1 hour before
serving. Serve salad topped with remaining 1/2 cup cheese; garnish with
cilantro sprigs, if desired.
Yield: 12 servings.
Source: The Salt Lick, Austin, Texas, Sargento Selections
Nutrition Information Per Serving:
Calories 143
Protein 7 g.
Carbohydrate 21 g.
Fat 3 g.
Cholesterol 7 mg.
Sodium 525 mg.
Calcium 175 mg.
Downloaded from http://www.roa.com/index.html, Recipes of America,
Milwaukee
PBS
MCBuster formatted by Gail Shermeyer on Mar 25, 1997
From the files of billspa@ix.netcom.com
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