*  Exported from  MasterCook II  *

                        Fiesta Potato Salad Olé

Recipe By     :  The Salt Lick, Austin, Texas
Serving Size  : 12   Preparation Time :0:30
Categories    : Potatoes                         Salads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      Pounds        Red Potatoes -- cook, peel, cube
  2      Cups          Mild Cheddar Cheese -- shredded/divided
    2/3  Cup           Diced Red Bell Pepper
    2/3  Cup           Canned Black Beans -- rinsed and drained
    1/2  Cup           Celery -- thin sliced
    1/2  Cup           Chopped Jicama -- optional
    1/3  Cup           Green Onions With Tops -- sliced thin
  2      Tablespoons   Fresh Cilantro -- chopped
    1/2  tsp           Salt
    3/4  c             Fat-Free Ranch Dressing
    1/2  c             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.

Yield:  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.

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MCBuster formatted by Gail Shermeyer <[email protected]> on Mar 25, 1997


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