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Fiesta Potato Salad

salads, potatoes

2 pounds red potatoes; cooked
--peeled and cubed
--about 6 cups
2 cups reduced-fat shredded mild cheddar c; divided
2/3 cups diced red bell pepper
2/3 cups 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
1/2 teaspoon salt
3/4 cups fat-free ranch dressing
1/2 cup prepared chunky salsa
fresh cilantro sprigs; optional

1. In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt. In small bowl, combine dressing and salsa; pour over potato mixture. Toss gently to coat.

2. Chill at least 1 hour before serving. Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

Makes 12 servings. Preparation time: 20 minutes. Chilling time: 1 hour.

Per serving: About 130 cal, 7 g pro, 21 g car, 2 g fat, 14% cal from fat, 7 mg chol, 682 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 12 servings

Preparation Time: 0:00

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