Mexican Salad with Jalapeño Dressing

Oxmoor House
6 servings (serving size: 1 salad and about 2 tablespoons dressing)


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1/3 cup packed cilantro leaves
1/4 cup pickled sliced jalapeño pepper
1 tablespoon white balsamic vinegar
1 teaspoon honey
1/3 cup olive oil
6 tostada shells
3 cups shredded lettuce, divided
1 (15-ounce) can black beans, rinsed and drained
1 (15.25-ounce) can white corn, drained
2 small tomatoes, diced
1 small red onion, diced
1 orange bell pepper, seeded and diced
Fat-free sour cream (optional)


Prep: 30 Minutes
Cook: 3 Minutes

Place first 4 ingredients in a food processor or blender. Pulse 2 to 3 times or until blended. With processor on, slowly pour olive oil through food chute, processing until blended. Set dressing aside. 2. Warm tostada shells according to package directions.

Place 1 tostada shell on each plate; top each with 1/2 cup shredded lettuce, 1/4 cup black beans, 1/3 cup corn, 1/4 cup tomato, 1 tablespoon onion, and 2 tablespoons bell pepper. Spoon dressing evenly over salads. Serve with sour cream, if desired.

Created date

March 2010

Nutritional Information

Calories 271
Fat 16.7 g
Satfat 2.4 g
Protein 5.6 g
Carbohydrate 27.7 g
Cholesterol 0 mg
Iron 2.3 mg
Sodium 301 mg
Caloriesfromfat 53 %
Fiber 6.0 g
Calcium 70 mg