Fiesta Potato Salad

6 c. cooked cubed peeled potatoes
1 1/2 c. (6 oz.) shredded cheddar cheese
2/3 c. black beans, rinsed and drained
2/3 c. chopped sweet red pepper
1/2 c. thinly sliced celery
1/3 c. thinly sliced green onions
1 to 2 t. minced fresh cilantro
3/4 c. ranch salad dressing
1/2 c. chunky salsa
1/2 t. salt
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.

Yield: 12-16 servings