Fresh Taco Salad

Start To Finish Time:
30 mins


  • 4 cup 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

  • ¾ cup matchstick-size pieces peeled jicama

  • ½ cup chopped tomato (1 medium)

  • 1 medium avocado, halved, seeded, peeled, and sliced

  • 1 fresh jalapeño chile pepper, stemmed, seeded, and thinly sliced

  • 2 cup multigrain tortilla chips with flaxseeds

  • ½ cup refrigerated fresh salsa

  • ½ cup crumbled queso fresco (2 ounces)

  • 1 recipe Cilantro Ranch Dressing

Cilantro Ranch Dressing

  • cup light sour cream

  • ¼ cup buttermilk

  • 2 tablespoon snipped fresh cilantro

  • 1 tablespoon snipped fresh chives

  • 1 tablespoon lime juice

  • 2 cloves garlic, minced

  • 1 teaspoon chili powder


  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

  1. In a small bowl whisk together sour cream, buttermilk, cilantro, chives, lime juice, garlic, and chili powder.

Nutrition Facts (per serving)

214 Calories
9g Fat
29g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 214
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 447mg 19%
Total Carbohydrate 29g 11%
Total Sugars 4g
Protein 10g
Vitamin C 16.5mg 83%
Calcium 151.5mg 12%
Iron 1.6mg 9%
Potassium 630mg 13%
Folate, total 68.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.