*  Exported from  MasterCook II  *

                         Fiesta Potato Salad Ole

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.

  Downloaded from http://www.roa.com/index.html, Recipes of America,
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