Title: Fiesta Potato Salad Olé
Categories: Potato Salad
Yield: 12 Servings

2	lb	Red potatoes, cooked -peeled and cubed (6 cups)
2	c	Sargento Light Shredded Mild Cheddar, divided
		, Cheese
2/3	c	Diced red bell pepper
2/3	c	Canned black beans, rinsed and drained
1/2	c	Thinly sliced celery
1/2	c	Chopped jicama, optional
1/3	c	Thinly sliced green onions with tops
2	tb	Chopped fresh cilantro
1/2	ts	Salt
3/4	c	Fat-free Ranch dressing
1/2	c	Prepared 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.

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 <4paws@netrax.net> on Mar 25, 1997

Recipe by: http://www.roa.com/index.html, Recipes of America By Rooby on Apr 08, 1997

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