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Thursday, July 14 2016

Jalapenos add bite, onions add tang, and avocados finish this salad off with the creamy flavor it needs. It's ideal for a summer side and filling enough to be a main meal by itself. 


4 - cups 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
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

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.
From the Test Kitchen

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.

Cilantro Ranch Dressing
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

In a small bowl whisk together sour cream, buttermilk, cilantro, chives, lime juice, garlic, and chili powder.
Nutrition Facts (Fresh Taco Salad)
Per serving: 214 kcal cal., 9 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 11 mg chol., 447 mg sodium, 29 g carb., 8 g fiber, 4 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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