FIESTA POTATO SALAD

FIESTA POTATO SALAD
"With Mexican foods so popular, this salad has plenty of appeal"

6 cups cooked cubed peeled potatoes
1-1/2 cups (6-oz.) shredded Cheddar cheese
2/3 cup black beans, rinsed and drained
2/3 cup chopped sweet red pepper
½ cup thinly sliced celery
1/3 cup thinly sliced green onions
1 to 2 Tbsp. minced fresh cilantro or parsley
¾ cup ranch salad dressing
½ cup chunky salsa
½ tsp. salt
Lettuce leaves, optional

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

Yield: 12-16 servings.