Mexican Fiesta Salad

From: Diabetic Living

Make this corn and bean salad in the morning, cover and refrigerate it, then serve this low-fat vegetarian main dish for dinner.

Servings: 4 servings

Total: 30 mins

Ingredients

2 cups dried penne or rotini pasta

1/2 cup frozen whole kernel corn

1/2 cup light dairy sour cream

1/3 cup mild or medium chunky salsa

1 tablespoon snipped fresh cilantro

1 tablespoon lime juice

1 15-ounce can black beans, rinsed and drained

3 medium plum tomatoes, chopped (1 cup)

1 medium zucchini, chopped (1 cup)

1/2 cup shredded sharp cheddar cheese (2 ounces)

Directions

1. Cook pasta according to package directions, adding corn the last 5 minutes of cooking; drain. Rinse with cold water; drain again.

2. Meanwhile, for dressing, in a small bowl stir together the sour cream, salsa, cilantro, and lime juice. Set aside.

3. In a large bowl combine the pasta mixture, black beans, tomatoes, zucchini, and cheddar cheese. Pour the dressing over pasta mixture; toss gently to coat.

4. Serve immediately or cover and refrigerate up to 24 hours. (After chilling, if necessary, stir in enough milk to thin dressing to desired consistency.)