Cinco De Mayo

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
Servings: 4

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.)