Fresh Taco Salad

Lynnda Cloutier


This salad takes a little work, but it's worth the effort.

★★★★★ 1 vote


4 cups mixed salad greens
1 can black beans, rinsed and drained, 15 oz
2 ears corn, husks and silks removed and kernels cut off 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 jalapeño chile pepper, stemmed, seeded and thinly sliced, be sure to wear rubber gloves when handling hot chili peppers.
2 cups multigrain tortilla chips with flaxseeds
1/2 cup refrigerated fresh salsa
1/2 cup crumbled queso fresco, 2 oz
cilantro ranch dressing, recipe follows


1Line large serving platter with salad greens. In medium bowl, mix 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.
2Cilantro Ranch Dressing:
in a small bowl, whisk together 1/3 cup light sour cream, 1/4 cup buttermilk, 2 Tbsp. snipped fresh cilantro, 1 Tbsp. snipped fresh chives, 1 Tbsp. lime juice, 2 cloves garlic, minced, and 1 tsp. chili powder. Makes about 1/2 cup.

About Fresh Taco Salad

Course/Dish: Lettuce Salads