Mexican Fiesta Salad
“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.
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
Reviews
Chick-fil-a sells a spicy southwestern salad that is very good. I saw this recipe and thought I would make it like theirs. This recipe was excellent. I did add chicken and green chiles. I will definitely make it again, and add maybe a little more spice. Thanks for the recipe.
I didn't add the celery, carrot, or endive. Very good and very easy. We pretty much ate this as a salad for 2 as a side.
It was very good. I loved it.
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.
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.
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.
We loved this salad!
I made this into a main dish salad by adding garlic lime chicken cubes previously prepared and cooled; delicious!
I add a sweet onion to mine. Very good for potlucks, even better at home.