Tuesday, June 3, 2008

Fiesta Salad

This makes a ton, so plan on leftovers. It's been a HUGE hit every time I've made it.

16 oz rotini noodles -- whole grain or Barilla Plus work well
1 can each garbanzo beans, black beans, kidney beans, rinsed and drained
1 can corn ( i use about 2 cups of frozen)
1 each - green and red bell pepper -chopped (i used one red and one yellow pepper...yum!)
1/4 red onion (careful not to add too much, it can take over the whole salad)
grated cheese (as much as you like--i've omitted it before, and it's just fine without it, too)
2-3 tomatoes, chopped
1 cup chopped broccoli (optional)
1 cucumber, chopped (optional)

1 pkg Hidden Valley Fiesta Ranch dressing mix (see note)
1 1/2 C buttermilk
1 C mayo (light works well)

Cook pasta and rinse with cold water put in large bowl. Open, drain and rinse beans and corn, shake off water and put in bowl with pasta. Chop veggies and add to bowl, add cheese. Mix up buttermilk, mayo and ranch, and pour onto salad. Mix it up really well, and enjoy! You can serve alone, or with chips.

NOTE: I have never been able to find HV Fiesta Ranch, so i just buy the normal ranch packet--always Hidden Valley, though - don't cheap out on this ingredient-- and add about 1-2 tsps of taco seasoning.

1 comment:

The Lenhard Family said...

I made this last weekend with a side of wheat rolls and really liked it! With my family of 4 1/2 I halved it and still had enough for my lunch the next day. So good and full of great veggies! My only change was halving the mayo (b/c we prefer a little less of it in sauces)and a little more seasoning. Other than that I made it as is with all the optionals. Thanks for sharing!