Recipe - Fiesta Potato Salad Ole

2 pound Red potatoes, cooked
peeled and cubed (6 cups)
2 cup Sargento Light Shredded Mild
Cheddar Cheese, divided
2/3 cup Diced red bell pepper
2/3 cup Canned black beans, rinsed
and drained
One half cup Thinly cut or sliced up celery
One half cup Chopped jicama, optional
1/3 cup Thinly cut or sliced up green onions
with tops
2 tablespoon Chopped fresh cilantro
One half teaspoon Salt
Three fourths cup Fatfree Ranch dressing
One half cup Prepared chunky salsa
Fresh cilantro sprigs,
optional

In large bowl, combine potatoes, 1One half 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 One half 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 Posted to
MCRecipe Digest V1 #558 by 4paws@netrax.net (ShermeyerGail) on Apr 08,
1997