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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fresh Taco Salad

Makes: 6 servings
Start to Finish 30 mins
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  cloves garlic, minced
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 214,
  • Fat, total (g) 9,
  • chol. (mg) 11,
  • sat. fat (g) 3,
  • carb. (g) 29,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 4,
  • pro. (g) 10,
  • vit. A (IU) 972,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 447,
  • Potassium (mg) 630,
  • calcium (mg) 151,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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