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Turn up the heat by using medium or hot salsa, depending upon your taste.
You can use half red kidney beans and half black beans, being sure to rinse and drain them before adding to salad.
Try different pasta shapes each time or give one of the spinach, zucchini, or carrot based pastas a try!
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| Fiesta Salad |
Ingredients
(4 servings - 9g fat per serving)
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| 2 cups |
penne or rotini pasta |
| 1/2 cup |
whole kernel corn |
| 1/2 cup |
light dairy sour cream |
| 1/3 cup |
mild chunky salsa |
| 1 tbsp |
snipped fresh cilantro |
| 1 tbsp |
lime juice |
| 1 (15oz) can |
black beans (drained, rinsed) |
| 1 cup |
plum tomatoes (chopped) |
| 1 cup |
zucchini (chopped) |
| 1/2 cup |
sharp cheddar cheese (finely shredded) |
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- Cook pasta according to package directions.
- Drain.
- Rinse under cold water.
- Drain.
- Set aside.
- Drain corn and rinse under cold water.
- Blend with pasta.
- In small mixing bowl, combine sour cream, salsa, cilantro, and lime juice.
- Set aside.
- In large bowl, combine pasta mix, black beans, tomatoes, zucchini, and cheese.
- Pour dressing over pasta mixture.
- Toss lightly to coat.
- Divide between four serving plates.
- Serve immediately.
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