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Taco Salad with Creamy Cilantro Dressing
1 1/2 cups cilantro (stems and leaves) (Dressing)
1/3 cup nonfat plain Greek yogurt (Dressing)
1 Tbsp. fresh lemon juice (Dressing)
1 Tbsp. water (Dressing)
1/2 tsp. ground cumin (Dressing)
1/4 tsp. salt, or to taste (Dressing)
1/4 tsp. freshly ground black pepper, or to taste (Dressing)
2 (15.5 oz.) cans black-eyed peas, rinsed and well drained (Salad)
1 1/2 cups fresh or frozen sweet corn kernels (Salad)
1/4 cup chopped scallions (Salad)
1 cup chopped fresh tomatoes (about 2 medium) (Salad)
1 avocado, peeled and diced (Salad)
3/4 cup shredded low-fat cheddar cheese (Salad)
1/4 cup reduced-fat sour cream (Salad)
1 small jalapeño, seeded, deveined, and minced (optional) (Salad)
1/2 cup coarsely crushed corn tortilla chips (Salad)
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Taco Salad with Creamy Cilantro Dressing

Taco Salad with Creamy Cilantro Dressing

Taco Salad with Creamy Cilantro Dressing
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:0 minutes
1. Prepare the dressing. In the bowl of a food processor, combine cilantro, yogurt, lemon juice, water, cumin, salt, and pepper. Blend until pureed, about 30 seconds to 1 minute. (Alternatively, combine ingredients in a deep bowl and puree using an immersion blender.) Distribute the salad dressing among 4 (1 pint) mason jars.
2. Prepare the salad. Evenly distribute the ingredients in each mason jar in order: black-eyed peas, corn, scallions, tomatoes, avocado, cheese, sour cream, jalapeno if using, and tortilla chips. (If packing the jars for later, store the chips in a separate container so they'll stay crunchy.)
3. Place a lid on each jar and store in the refrigerator for up to 3 days. To serve, if chips have not been added, add chips to the jars, then secure lids and instruct diners to gently shake the jar to distribute dressing and ingredients, then open.
Source: Hannaford fresh Magazine, July - August 2015