Fresh Taco Salad
- Makes: 6 servings
- Start to Finish 30 mins
Ingredients
-
4
cups
mixed salad greens
-
1
15 -
ounce can
black beans, rinsed and drained
-
2
ears of
corn, husks and silks removed and kernels cut off the cobs
-
3/4
cup
matchstick-size pieces peeled jicama
-
1/2
cup
chopped tomato (1 medium)
-
1
medium
avocado, halved, seeded, peeled, and sliced
-
1
fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced*
-
2
cups
multigrain tortilla chips with flaxseeds
-
1/2
cup
refrigerated fresh salsa
-
1/2
cup
crumbled queso fresco (2 ounces)
-
1
recipe
Cilantro Ranch Dressing
Directions
- Line a large serving platter with salad greens. In a medium bowl combine black beans, corn, jicama, and tomato. Spoon mixture over greens. Arrange avocado and chile pepper slices over bean mixture. Top with chips, salsa, and cheese. Drizzle with Cilantro Ranch Dressing.
Tip
- * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Cilantro Ranch Dressing
Ingredients
- 1/3
cup
light sour cream
- 1/4
cup
buttermilk
- 2
tablespoons
snipped fresh cilantro
- 1
tablespoon
snipped fresh chives
- 1
tablespoon
lime juice
- 2
cloves garlic, minced
- 1
teaspoon
chili powder
Directions
- In a small bowl whisk together sour cream, buttermilk, cilantro, chives, lime juice, garlic, and chili powder.
Nutrition Facts
(Fresh Taco Salad)
Servings Per Recipe 6, Monounsaturated fat (g) 3, vit. A (IU) 972, Niacin (mg) 1, Potassium (mg) 630, sat. fat (g) 3, Riboflavin (mg) 0, sodium (mg) 447, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, cal. (kcal) 214, vit. C (mg) 17, iron (mg) 2, carb. (g) 29, calcium (mg) 151, pro. (g) 10, sugar (g) 4, chol. (mg) 11, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 9, Folate (µg) 69, fiber (g) 8