Fiesta Ranch Pasta Salad

Ingredients:

1 pkg. of pasta (rotini, bowtie, tri-colored, etc.)

1/2 can black beans, drained and rinsed

1 package frozen roasted corn

1 green pepper, chopped

1 can of olives, sliced

5 oz. Queso Fresco (shredded cheddar or Colby jack would work as well)

10.5 oz. grape tomatoes, cut in half (or 2 tomatoes cut up)

Dressing Ingredients:

2 cups mayonnaise

1 cup buttermilk

1 pkg. Hidden Valley Fiesta dip mix

Directions:

Cook pasta, drain and cool.  Do not rinse pasta. Combine with all of the other ingredients in a large mixing bowl, and then whisk together the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Enjoy!

Southwest Dip

Ingredients

8 oz. cream cheese, softened

1 packet dry ranch dip mix

½ Tbsp. taco seasoning

16 oz. sour cream

1 can corn, drained well

1 can low-sodium black beans, drained and rinsed well

½ c. shredded cheddar cheese

4 green onions, sliced thin

In a medium sized mixing bowl, beat cream cheese, ranch mix and taco seasoning until smooth.  Add in sour cream and beat to combine.  With a spoon, fold in corn, black beans, cheese and green onions.

Eat right away with chips or refrigerate to let the flavors blend together. Enjoy!

Variations:

I used half a can of black beans since I’m not a big fan.

I used 1 ½ Tbsp of hot and spicy taco seasoning

I made this dip for tailgating and a party at my house this weekend.  It was magnificent.  My friend Teresa said it was like crack.  Easy to put together.  Cheap to make.  Great flavor.  

Mexican Chopped Salad

Ingredients:

1/3 c Italian dressing

½ tsp cumin

1 can black beans (drained)

1 can corn (drained)

½ c chopped red onions

Optional:

2 avocados (chopped)

2 c cherry tomatoes

1 yellow pepper (chopped)

½ c mexican style shredded cheese

Mix together and serve with chips, lettuce or over rice.