Hot Mexican Potato Salad

From: Better Homes and Gardens

Picante sauce and lime juice give a kick to this potato salad. Cooking the potatoes in the microwave keeps the prep time under 20 minutes.

Servings: Makes 4 side-dish servings.

Prep: 10 mins

Total: 18 mins

Ingredients

1 pound tiny new potatoes, quartered

1/4 cup water

1/4 cup picante sauce

1 to 2 tablespoons lime juice

1 tablespoon olive oil or salad oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 large tomato, seeded and chopped

1/2 cup sliced pitted ripe olives

1/4 cup sliced green onions

1 tablespoon snipped cilantro or parsley

Directions

1. In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain.

2. Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat. Makes 4 side-dish servings.

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.)