MEXICAN FIESTA SALAD RECIPE

Ingredients:
2 cups dried penne or rotini pasta
½ cup frozen whole kernel corn
½ cup light dairy sour cream
⅓ cup mild chunky salsa (or medium if you prefer it)
1 tablespoon fresh cilantro
1 tablespoon lime juice
1 15-ounce can black beans, rinsed and drained
1 cup tomatoes, chopped (3 medium)
1 cup zucchini, chopped (1 medium)
½ cup shredded sharp cheddar cheese
 
Directions:
Start by cooking the pasta according to package directions, adding the frozen corn just about
the last 5 minutes of cooking. Drain pasta and corn. Rinse with cold water and
drain again.  Set aside.

Meanwhile, for the salad dressing, in a small mixing bowl stir together sour cream, salsa,
cilantro, and lime juice. Set dressing aside. 

Now, in a large bowl combine pasta mixture, black beans, tomatoes, zucchini, and cheese.
Pour dressing over pasta mixture. Toss lightly to coat before serving.  Serve warm or can
be refrigerated and served after chilled for an hour.