Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 lb Red potatoes, cooked peeled and cubed (6 c.)
- 2 c. Sargento Light Shredded Mild Cheddar Cheese, divided
- 2/3 c. Diced red bell pepper
- 2/3 c. Canned black beans, rinsed and liquid removed
- 1/2 c. Thinly sliced celery
- 1/2 c. Minced jicama, optional
- 1/3 c. Thinly sliced green onions with tops
- 2 Tbsp. Minced fresh cilantro
- 1/2 tsp Salt
- 3/4 c. Fat-free Ranch dressing
- 1/2 c. Prepared chunky salsa Fresh cilantro sprigs, optional
Direcciones
- In large bowl, combine potatoes, 1-1/2 c. cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt. Combine dressing and salsa; pour over potato mix. Toss gently to coat. Refrigerateat least 1 hour before serving. Serve salad topped with remaining 1/2 c. cheese; garnish with cilantro sprigs, if you like.
- 12 servings.
- Selections
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 171 | |
| Calories from Fat 71 | 42% |
| Total Fat 8.02g | 10% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 5mg | 2% |
| Sodium 293mg | 12% |
| Potassium 585mg | 17% |
| Total Carbs 21.58g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.19g | 1% |
| Protein 4.26g | 7% |
