Low Fat Fiesta Potato Salad Recipe

Ingredients

2 pounds red potatoes, cooked

-- peeled and cubed

--about 6 cups

2 cups reduced-fat shredded mild cheddar cheese, divided

2/3 cups diced red bell pepper

2/3 cups canned black beans, rinsed and drained

1/2 cup thinly sliced celery

1/2 cup chopped jicama, optional

1/3 cup thinly sliced green onions, with tops

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

3/4 cups fat-free ranch dressing

1/2 cup prepared chunky salsa

fresh cilantro sprigs, optional

Method

1.In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.

In small bowl, combine dressing and salsa; pour over potato mixture.

Toss gently to coat.

2.Chill at least 1 hour before serving.

Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

Makes 12 servings.

Preparation time: 20 minutes.

Chilling time: 1 hour.

Per serving: About 130 cal, 7 g pro, 21 g car, 2 g fat, 14% cal from fat, 7 mg chol, 682 mg sod, 2 g fiber.

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