Lunch: Fiesta Potato Salad Recipe
Ingredients
6 cups cooked cubed peeled potatoes
1-1/2 cups (6 ounces) shredded cheddar cheese
2/3 cup black beans, rinsed and drained
2/3 cup chopped sweet red pepper
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
1 to 2 teaspoons minced fresh cilantro
3/4 cup ranch salad dressing
1/2 cup chunky salsa
1/2 teaspoon salt
Lettuce leaves, optional
Instructions
In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
