Mexican Salad with Jalapeño Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 16.7g
  • Saturated fat: 2.4g
  • Protein: 5.6g
  • Carbohydrate: 27.7g
  • Cholesterol: 0mg
  • Iron: 2.3mg
  • Sodium: 301mg
  • Calories from fat: 53%
  • Fiber: 6.0g
  • Calcium: 70mg


  • 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)


  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. 2. 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.
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