Recipes and Cooking Fresh Taco Salad 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 8, 2020 Print Share Share Tweet Pin Email Photo: Jason Donnelly Start To Finish Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 cup 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 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 ⅓ 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 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. Cilantro Ranch Dressing In a small bowl whisk together sour cream, buttermilk, cilantro, chives, lime juice, garlic, and chili powder. * 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. Print Nutrition Facts (per serving) 214 Calories 9g Fat 29g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.