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Community Recipe
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Mexican Fiesta Salad

Mexican Fiesta Salad

Better Homes and Gardens Quilting Recipe

  • Yield: 4 servings


  • 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.

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Mexican Fiesta Salad recipe