Mexican Fiesta Salad
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- 2 cup(s) dried penne or rotini pasta
- 1/2 cup(s) frozen whole kernel corn
- 1/2 cup(s) sour cream
- 1/3 cup(s) chunky salsa
- 1 tablespoon(s) snipped fresh cilantro
- 1 teaspoon(s) lime juice
- 15 oz. can(s) black beans, rinsed and drained
- 3 medium plum tomatoes, chopped
- 1 medium zucchoni, chopped
- 1/2 cup(s) shredded sharp cheddar cheese
- 1. Cook pasta according to package directions, adding the corn the last 5 minutes of cooking.
- 2. Drain pasta and corn. Rinse with cold water; drain again.
- 3. Meanwhile, for dressing, in a small mixing bowl stir together sour cream, salsa, cilantro, and lime juice.
- 4. Set dressing aside.
- 5. In a large bowl combine pasta mixture, black beans, tomatoes, zucchini, and cheese.
- 6. Pour dressing over pasta mixture; toss lightly to coat.
- 7. Serve immediately or, if desired, cover and chill for up to 24 hours. After chilling, if necessary, stir in enough milk to make desired consistency.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Mexican Fiesta Salad Recipe at a Glance
- COURSE: Salads