Fiesta potato salad olé

 
                          Fiesta Potato Salad Olé
 
 Recipe By     :  The Salt Lick, Austin, Texas
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Potatoes                         Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Pounds        Red Potatoes -- cook, peel, cube
    2      Cups          Mild Cheddar Cheese -- shredded/divided
      2/3  Cup           Diced Red Bell Pepper
      2/3  Cup           Canned Black Beans -- rinsed and drained
      1/2  Cup           Celery -- thin sliced
      1/2  Cup           Chopped Jicama -- optional
      1/3  Cup           Green Onions With Tops -- sliced thin
    2      Tablespoons   Fresh Cilantro -- chopped
      1/2  tsp           Salt
      3/4  c             Fat-Free Ranch Dressing
      1/2  c             Chunky Salsa
                         Fresh Cilantro Sprigs -- optional
 
 In large bowl, combine potatoes, 1-1/2 cups cheese, bell 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.
 
 Yield:  12 servings.
 
 Source: The Salt Lick, Austin, Texas, Sargento Selections
 
 Nutrition Information Per Serving:
 Calories 143
 Protein 7 g.
 Carbohydrate 21 g.
 Fat 3 g.
 Cholesterol 7 mg.
 Sodium 525 mg.
 Calcium 175 mg.
 
   Downloaded from http://www.roa.com/index.html, Recipes of America,
 Milwaukee
 PBS
 
 MCBuster formatted by Gail Shermeyer  on Mar 25, 1997
 
 
 From the files of billspa@ix.netcom.com
 
                    - - - - - - - - - - - - - - - - - -