Healthy and Fresh Taco Salad

Fresh Taco Salad

Jicama gives this taco salad a nice twist and great crunch. Great in the summer or fall.
Total Time 30 minutes
Servings 6
Author Cynthia L


  • 4 cups mixed salad greens about 1 bag
  • 1 15 oz . can black beans rinsed and drained
  • 2 ears fresh sweet corn. Remove husks and silks and slice corn off the cob. *
  • 3/4 cup matchstick-size pieces peeled jicama can substitute carrots
  • 1/2 cup chopped tomato
  • 1 medium acocado halved, seeded, peeled and sliced
  • 1 fresh jalapeƱo chile pepper thinly sliced
  • 1/2 fresh salsa can use jarred
  • 1/2 cup crumbled queso fresco


  1. Line a large platter with the salad greens. In a medium bowl, combine the beans, corn, jicama and tomato.
  2. Spoon over greens
  3. Top with the next five ingredients.
  4. Top with dressing of your choice - enjoy

Recipe Notes

* You can use 1 cup thawed frozen corn