Ingredientsservings 210 cals
- Line a large serving platter with shredded lettuce. Layer onion, corn, roasted green pepper and tomatoes.
- To roast pepper: Arrange oven rack so that green pepper will sit about 3 to 4 inches below broiler. Place pepper on oven rack: broil until skin blisters and turns black. Keep rotating until all sides are done. Remove with tongs. Put in paper bag to sweat. When cool enough to handle, peel off skin.
- To prepare dressing: combine salsa, water, canola oil, lime juice, cilantro, sugar and garlic in container with tight fitting lid. Shake well. Drizzle dressing over salad and top with cheese and corn chips.
Per Serving: 210 calories; 11.5 g fat; 24 g carbohydrates; 6.4 g protein; 12 mg cholesterol; 429 mg sodium. Full nutrition
ReviewsRead all reviews 7
one of the best salads I've ever had. Added jalepenos and avacado to teh salad, and used olive oil, a little white vinegar and a glop of sour cream to make the dressing thicker, it was PERFECT!
I found this recipe a couple of months ago and made it in April for my Bunko group of 12 women! It was a super hit and they all wanted the recipe. The dessing makes the salad hands down!! We wil...
Then let me be the first reviewer. I customized up to 42 servings and served it on a large tray in a buffet line with some other mexican dishes. Made it pretty much as stated in the recipe. I...
This was delicious! If you wanted to, you could substitute the salad ingredients to suit you (think avocado, etc.). This went great with our Mexican themed night. Ole!
We have made this quite often for a variety of outings. It is well received at every outing. Healthy, yummy and beautiful:)
The dressing was fresh, light and delicious! I used parsley instead of cilantro, simply because I don't like cilantro. I'll make this again.