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Mexican Salad With Jalapeno Dressing

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Ingredients
  Packed cilantro 1⁄3 Cup (5.33 tbs)
  Pickled sliced jalapeno pepper 1⁄4 Cup (4 tbs)
  White balsamic vinegar 1 Tablespoon
  Honey 1 Teaspoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Tostada shells 6
  Shredded lettuce 3 Cup (48 tbs), divided
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Canned white corn 15 1⁄4 Ounce, drained (1 Can)
  Tomatoes 2 Small, diced
  Red onion 1 Small, diced
  Orange bell pepper 1 , seeded and diced
Directions

1. Place first 4 ingredients in a food processor or blender. Pulse 2 to 3 times or until blended. With processor on, slowly pour olive oil through food chute, processing until blended. Set dressing aside.
2. Warm tostada shells according to package directions.
3. Place 1 tostada shell on each plate; top each with 1/2 cup shredded lettuce, 1/4 cup black beans, 1/3 cup corn, 1/4 cup tomato, 1 tablespoon onion, and 2 tablespoons bell pepper. Spoon dressing evenly over salads.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Healthy

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