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La Ensalada

10 Minutes
10 Min Prep
10 Min Cook
There really wasn't any other name for this Mexican-inspired salad featuring jicama, cilantro, pepitas and a host of other goodies. La Ensalada it is!
What You Need
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4 servings
Original recipe yields 4 servings
1/2 cup KRAFT Spicy Ranch Dressing
2 Tbsp. finely chopped fresh cilantro
1 pkg. (11 oz.) baby arugula
1 can (15 oz.) black beans, rinsed
1 fresh mango s, peeled, chopped
1 cup halved grape tomato es
1/2 cup frozen corn, thawed, drained
1/2 jicama, peeled, chopped
1 cup KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese
1/4 tsp. toasted pepitas
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Let's Make It
1
Mix dressing and cilantro.
2
Toss arugula with beans, mango, tomatoes, corn and jicama in large bowl.
3
Add dressing mixture; toss to coat. Top with cheese and pepitas.
Kitchen Tips
Creative Leftovers
Refrigerate any leftovers and use to make wrap sandwiches. Just spoon leftover salad onto flour tortillas, then roll up and enjoy.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 24g
31%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 620mg
27%
Total Carbohydrates 44g
16%
Dietary Fibers 14g
50%
Sugars 15g
30%
Protein 17g
34%
Vitamin A
70%
Vitamin C
90%
Calcium
35%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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