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24-hour Tex-Mex Salad

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Description Edit

Contributed by Healthy Recipes For Diabetic Friends Y-Group

  • Source: Midwest Living
  • Prep: 45 minutes | Chill: 2 to 24 hours
  • Makes 8 to 10 side-dish salads

Ingredients Edit

Directions Edit

  1. Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl.
  2. Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, jicama, remaining lettuce, ham, green onions, and cheese.
  3. For dressing: in a small bowl, stir together mayonnaise, sour cream, and chili powder.
  4. Spoon dressing over salad, sealing to edge of bowl.
  5. Cover tightly with plastic wrap.
  6. Chill in the refrigerator for 6 to 24 hours.
  7. To serve, garnish with radish slices and sprinkle with cilantro.
  8. Toss lightly to coat evenly to serve.

Nutritional information Edit

Per Serving:

  • 443 Calories | 35g Total Fat | 10g Saturated Fat | 45mg Cholesterol | 625mg Sodium | 23g Carbs | 5g Fiber | 13g Protein

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