Mexican Chopped Salad
Recipes Mexican Quick and Easy Salad Side-dish Vegetarian
Description
This is the perfect lunch or side dish for dinner. It has all of your favorites, corn, tomato, avocado, lettuce and black beans all topped with a yummy Mexican flavored Ranch dressing.
Ingredients
Salad:
1 head romaine or iceberg lettuce, chopped
15 oz. can black beans, drained and rinsed
11 oz. can corn, drained (or Mexicorn)
1 tomato, chopped
1 avocado, diced
1/4 c. chopped cilantro, optional
shredded cheese, if desired
Dressing:
1 c. mayonnaise
1/2 c. buttermilk
2 T. Ranch dressing mix
2 T. taco seasoning
2 T. lime juice
1/2 t. cumin
1/4 t. garlic powder
1/4 t. onion powder
salt and pepper, to taste
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
In a large bowl, toss together lettuce, beans, corn, tomato, avocado, and cilantro.
In another bowl, whisk together mayonnaise, buttermilk, Ranch dressing mix, taco seasoning, lime juice, cumin, garlic powder, onion powder, salt, and pepper. Pour the desired amount of dressing over salad mixture; toss. Leftover dressing will keep in the refrigerator about 3 weeks.
4 servings.
Tip: Serve this salad in taco shells, if desired.