Home > Recipes > Fiesta Salad

Fiesta Salad Recipe

Photo by: Taste of Home

100% would make again

Read reviews (2)

Rate recipe

“I was making a Mexican themed dinner one night last summer, and figured I’d make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, “ writes Heather Byers from Pittsburgh, Pennsylvania.

This recipe is:

Healthy

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Fiesta Salad Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

4 Servings
Prep/Total Time: 10 min.

Ingredients

2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat ranch salad dressing

Directions

In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.

Nutrition Facts: 3/4 cup equals 100 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 235 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Fiesta Salad published in Healthy Cooking April/May 2008, p33