fiesta salad
NuStart · Recipes · Salads
Fiesta Salad BfG
No-cook · ~15 min · Serves ~10 · ~2 cups each
Ingredients
- Salad: 1 head iceberg lettuce, torn into small pieces
- Salad: 1 bunch romaine lettuce, torn into small pieces
- Salad: 5 or more Roma tomatoes, seeded and chopped
- Salad: 1 bunch green onion, chopped
- Salad: 1 medium jicama, peeled and julienned
- Salad: 1 small can no-salt-added whole-kernel corn, drained
- Salad: 1 can no-salt-added black beans, drained and rinsed
- Salad: ½–¾ cup red pepper, chopped
- Salad: ½–¾ cup green pepper, chopped
- Salad: 1 cup shredded cheese (sharp cheddar, Mexican mix, or mild cheddar)
- Dressing: 1–1½ cups ranch dressing
- Dressing: 1 can (4 oz) chopped green chilies
- Dressing: ½ tsp hot pepper sauce
- Dressing: 1 Tbsp ketchup
Directions
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- Combine the lettuces in a large bowl and top with the tomato, green onion, jicama, corn, black beans, peppers, and cheese.
- Mix the dressing ingredients and refrigerate several hours.
- Add the dressing just before serving and toss well.
Note. A homemade or lighter dressing works well here too. See the NuStart dressings guide.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Produce
Dairy & eggs
Pantry & dry goods
Adapted from the Body for God Cookbook by Lisa Young.
Per-serving values are approximate and vary with brand, variety, and preparation.