Fresh Taco Salad

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10 users rated this recipe an average rating of 4.5
  • Makes: 6 servings
  • Start to Finish: 30 mins
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Fresh Taco Salad
Ingredients
4
cups mixed salad greens
1
15 ounce can black beans, rinsed and drained
2
ears of fresh 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
  1. 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.
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
1
teaspoon chili powder
Directions
  1. In a small bowl whisk together sour cream, buttermilk, cilantro, chives, lime juice, garlic, and chili powder.
Nutrition Facts (Fresh Taco Salad)
    Per serving:
  • 214 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 11 mg chol.,
  • 447 mg sodium,
  • 29 g carb.,
  • 8 g fiber,
  • 4 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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