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Add a photoJimaca is my latest passion. I've been adding it to all sorts of recipes with great success. This one goes great with anything BBQ'd - fish, chicken, beef.
Ingredientes
- 2 pounds red potatoes -- cooked --peeled and cubed (6 cups)
- 2 cups Shredded Mild Cheddar -- divided
- 2/3 cup diced red bell pepper
- 2/3 cup canned black beans -- rinsed and drained
- 1/2 cup thinly sliced celery
- 1/2 cup chopped jicama
- 1/3 cup thinly sliced green onions with tops
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 3/4 cup fat-free Ranch dressing
- 1/2 cup prepared chunky salsa
- Fresh cilantro sprigs -- optional
Direcciones
- In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt.
- Combine dressing and salsa; pour over potato mixture. Toss gently to coat.
- Chill at least 1 hour before serving.
- Serve salad topped with remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 4 servings | |
| Calories 742 | |
| Calories from Fat 377 | 51% |
| Total Fat 42.8g | 53% |
| Saturated Fat 15.74g | 63% |
| Trans Fat 0.17g | |
| Cholesterol 74mg | 25% |
| Sodium 1163mg | 48% |
| Potassium 1796mg | 51% |
| Total Carbs 65.53g | 17% |
| Dietary Fiber 11.1g | 37% |
| Sugars 5.87g | 4% |
| Protein 26.8g | 43% |
