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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This potato salad has plenty of appeal-it has a Mexican twist on it and can be made into a low fat salad by using fat-free ranch dressing and low fat cheese. Ingredients:
6 cups cooked cubed peeled potatoes (firm but soft) |
1 1/2 cups shredded cheddar cheese |
2/3 cup black beans, rinsed and drained |
2/3 cup chopped red sweet bell pepper |
1/2 cup thinly sliced celery |
1/3 cup thinly sliced green onion |
1 -2 tablespoon fresh minced cilantro |
3/4 cup ranch dressing |
1/2 cup chunky salsa |
1/2 teaspoon salt |
Directions:
1. In a large bowl, combine the cooked potatoes, cheese beans, red pepper, celery, onions, and cilantro.
2. In small bowl, combine the salad dressing, salsa, and salt. Pour over the potatoes; toss to coat. Cover and refrigerate for at least 1 hour.
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