Vegetarian Ranch Taco Salad
Vegetarian Ranch Taco Salad
Servings: 4 servings
Calories: 232 kcal
Ingredients
Taco Dressing
- 1 Tbs. Dry Ranch salad dressing mix
- 1 Tbs. Dry taco seasoning mix
- 1/2 C. Fat-free mayonnaise or salad dressing
- 1/2 C. Nonfat milk
Black Bean Taco Salad
- 1 10 oz. package Mixed salad greens
- 1/2 C. Fresh cilantro leaves
- 1 C. avocado peeled, sliced
- 1/2 C. Red peppers or tomatoes diced
- 1 15 oz. can Black beans drained
- 1 15 oz. can Corn can use fresh or frozen (follow cooking instructions)
- 1 about 1 C. Mango peeled and cut into cubes
- 1/4 C. dry roasted peanuts chopped
- Lime wedges
- Tortilla chips
Directions
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Combine dry salad seasoning mixes, milk and mayonnaise; whisk until well blended. Set aside.
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Combine salad greens, cilantro, jicama, beans and mango in large salad bowl. Top with peanuts.
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Serve with dressing, lime wedges and tortilla chips.
Recipe Video
Recipe Notes
Nutrition Facts Per Serving: 232 calories, 5g fat, 13% of calories from fat, >1g saturated fat, less than 1mg cholesterol, 885mg sodium, 36g carbohydrate, 8g (or 33% of daily value) fiber, 10g protein, 3358 IU (or 67%) Vitamin A, 25mg (or 41%) Vitamin C, 98mg (10% calcium, 3mg (or 15%) iron.
To reduce fat: omit peanuts and use low-fat baked tortilla chips.
Experiment with adding black or kidney beans and other southwest vegetables.
