Fiesta Potato Salad Ole

High in calcium. 175 mg per serving

Yield: 12 servings

Preparation Time: 45 minutes; Chilling Time: 1 hour

Ingredients

2 lbs. red potatoes, cooked, peeled and cubed (6 cups)
2 cups (8 oz.) Cheddar Cheese, shredded and divided
2/3 cup diced red bell pepper
2/3 cup canned black beans, rinsed and drained
1/2 cup thinly sliced celery
1/2 cup chopped jicama (optional)
1/3 cup thinly sliced green onions with tops
2 tablespoons chopped fresh cilantro
3/4 cup fat free Ranch dressing
1/2 cup prepared chunky salsa
Fresh cilantro sprigs (optional)

Directions:

In large bowl, combine potatoes, 1-1/2 cups Sargento Light Shredded Cheddar Cheese, red 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.

Compliments of Sargento

Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 143
Calories From Fat: 27
Total Fat: 3 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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