Cinco De Mayo is just around the corner. What a wonderful time to make some fabulous Mexican food. I will have a new recipe each day for you to try.
Mexican Fiesta Salad
2 cups dried Penni or Rotini pasta
1/2 cup whole kernel corn (fresh or frozen)
1/2 cup light sour cream
1/3 cup chunky salsa (mild or medium)
1 tbsp. chopped cilantro
1 tbsp. lime juice
1 (15 oz) can black beans, rinsed and drained
3 medium plum tomatoes, chopped
1 medium zucchini, chopped
1/3 cup green olives, chopped
1/3 cup black olives, chopped
1/2 cup sharp cheddar cheese ( shredded)
Cook pasta according to box directions, add corn the last 5 minutes. Drain pasta and corn, and rinse with cold water. Drain again.
Meanwhile, for the dressing, stir together the sour cream, salsa, cilantro and lime juice in a small mixing bowl. Set aside.
Combine: Pasta mixture, black beans, tomato, zucchini, black olives, green olives and cheese in a large bowl. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired cover and chill up to 24 hours. (After chilling, stir in a little milk if necessary to make desired consistency.)