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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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With Mexican foods so popular, this salad has plenty of appeal, notes Marlene Muckenhirn of Delano, Minnesota. Ingredients:
6 cups cooked cubed peeled potatoes |
1-1/2 cups (6 ounces) shredded cheddar cheese |
2/3 cup black beans, rinsed and drained |
2/3 cup chopped sweet red pepper |
1/2 cup thinly sliced celery |
1/3 cup thinly sliced green onions |
1 to 2 teaspoons minced fresh cilantro |
3/4 cup ranch salad dressing |
1/2 cup chunky salsa |
1/2 teaspoon salt |
lettuce leaves, optional |
Directions:
1. In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 12-16 servings.
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