Fiesta Potato Salad

Course : Salads
Serves: 12
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6 Cups cooked cubed peeled potatoes
6 Ounces shredded cheddar cheese
2/3 Cup black beans -- rinsed and drained
2/3 Cup chopped sweet red pepper
1 1/2 Cups thinly sliced celery
1 1/3 Cups thinly sliced green onions
1 Tablespoon fresh cilantro or parsley minced
3 1/4 Cups ranch salad dressing
1 1/2 Cups chunky salsa
1 1/2 Teaspoons salt

Preparation / Directions:

Lettuce leaves, optional In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.


Nutritional Information:

432 Calories (kcal); 40g Total Fat; (80% calories from fat); 9g Protein; 13g Carbohydrate; 26mg Cholesterol; 1083mg Sodium

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