“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
Mexican Fiesta Salad
Prep Time
10 min
Yield
4 servings
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.
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