Freshen up your south of the border supper by starting with a Mexican salad recipe. With avocado, jalapeno, jicama, and black beans, this taco salad recipe is far from boring.

Source: Better Homes and Gardens
Advertisement

Fresh Taco Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

*

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.

Nutrition Facts (Fresh Taco Salad)

214 calories; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 11 mg cholesterol; 447 mg sodium. 630 mg potassium; 29 g carbohydrates; 8 g fiber; 4 g sugar; 10 g protein; 0 g trans fatty acid; 972 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 2 mg iron;

Cilantro Ranch Dressing

Ingredients

Ingredient Checklist

Directions

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

    Advertisement

Reviews (1)

11 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
02/24/2014
This looks amazing! !!! I'd like to top it with marinated, grilled chicken too :P