Fresh Taco Salad

By Rachel-2

Ingredients

• 4 cups mixed salad greens
• 1 15 ounce can black beans, rinsed and drained
• 2 ears of fresh corn, husks and silks removed and kernels cut off the cobs
• 3/4 cup matchstick-size pieces peeled jicama
• 1/2 cup chopped tomato (1 medium)
• 1 medium avocado, halved, seeded, peeled, and sliced
• 1 fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced
• 2 cups multigrain tortilla chips with flaxseeds
• 1/2 cup refrigerated fresh salsa
• 1/2 cup crumbled queso fresco (2 ounces)
• 1 recipe Cilantro Ranch Dressing

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

Directions

Line a large serving platter with salad greens. In a medium bowl combine black beans, corn, jicama, and tomato. Spoon mixture over greens. Arrange avocado and chile pepper slices over bean mixture. Top with chips, salsa, and cheese. Drizzle with Cilantro Ranch Dressing.