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Mexican Salad with Jalapeño Dressing

Prep time 30 mins
Cook time 3 mins
Yield 6 servings (serving size: 1 salad and about 2 tablespoons dressing)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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. Warm tostada shells according to package directions.

  2. 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.

Oxmoor House Healthy Eating Collection