Mexican Salad with Jalapeño Dressing |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Ingredients:
1/3 cup packed cilantro leaves |
1/4 cup pickled sliced jalapeño pepper |
1 tablespoon white balsamic vinegar |
1 teaspoon honey |
1/3 cup olive oil |
6 tostada shells |
3 cups shredded lettuce, divided |
1 (15-ounce) can black beans, rinsed and drained |
1 (15.25-ounce) can white corn, drained |
2 small tomatoes, diced |
1 small red onion, diced |
1 orange bell pepper, seeded and diced |
fat-free sour cream (optional) |
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.
2. 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. Serve with sour cream, if desired.
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