Mexican Fiesta Salad Recipe
Mexican Fiesta Salad Recipe photo by Taste of Home

Mexican Fiesta Salad Recipe

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“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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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. Yield: 4 servings.
Originally published as Fiesta Salad in Healthy Cooking April/May 2008, p33

Nutritional 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.

Reviews for Mexican Fiesta Salad

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 17, 2012

It was very good. I loved it.

MY REVIEW
Reviewed Aug. 16, 2011

Great twist on mexican salad fare - served at a Mexican themed dinner & got rave reviews. My family and I loved it. Beware though - this is an 'eat now' type of dish. Between the salsa, sour cream, and ranch, it will become soupy after awhile. Not good for leftovers.

MY REVIEW
Reviewed May. 2, 2011

This Salad was a hit at our church potluck. We had a Mexican Buffet and there were many salads, but this one was the only one that was completely gone. I doubled it and it was great.

MY REVIEW
Reviewed Apr. 7, 2011

This sounds like a good start on a Mexican salad, but when I make it, I will add cilantro, avocado, diced red onion & sliced black olives. These additions will make it the ultimate Mexican Fiesta Salad.

MY REVIEW
Reviewed Aug. 21, 2010

We loved this salad!

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