Fresh Taco Salad

29g CARB

Serves 6

Total 30 min.

• 4 cups mixed salad greens
• 1 15-oz. can black beans, rinsed and drained
• 2 ears corn, husks and silks removed and kernels cut off the cobs
• ¾ cup matchstick-size pieces peeled jicama
• ½ cup chopped tomato
• 1 medium avocado, halved, seeded, peeled, and sliced
• 1 fresh jalapeño chile pepper, stemmed, seeded, and thinly sliced (tip)
• 2 cups multigrain tortilla chips with flaxseeds
• ½ cup refrigerated fresh salsa
• ½ cup crumbled queso fresco (2 oz.)
• 1 recipe Cilantro Ranch Dressing

1. Line a large platter with salad greens. In a medium bowl combine the next four ingredients (through tomato). Spoon over greens. Arrange avocado and chile pepper slices over top. Top with chips, salsa, and cheese. Drizzle with Cilantro Ranch Dressing.

Cilantro Ranch Dressing In a bowl whisk together ⅓ cup light sour cream; ¼ cup buttermilk; 2 Tbsp. snipped fresh cilantro; 1 Tbsp. each snipped fresh chives and lime juice; 2 cloves garlic, minced; and 1 tsp. chili powder.

PER SERVING (2¼ cups each) cal  214,fat 9 g (3 g sat. fat), chol 11 mg, sodium 447 mg, carb 29 g (8 g fiber, 4 g sugars), pro 10 g

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If fresh corn isn’t in season, use 1 cup frozen whole kernel corn, thawed.