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Mexican Fiesta Salad

Name: Mexican Fiesta Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

8 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 10 min.

Makes

4 servings

“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.

Mexican Fiesta Salad Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Mexican Fiesta Salad

Ingredients

Directions

Nutrition Facts

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