Mexicali Rose Taco Salad
Pick up the festive flavors of Mexico in this robust main-course salad. Supplement with a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired.
1 heads red leaf lettuce, rinsed
15 oz. canned black beans, drained and rinsed (or navy beans)
1 15 oz. canned corn, drained
6 oz. black olives, pitted, drained and cut in large pieces
1 bunches green onions, sliced
2 medium tomatoes, coarsely chopped
1 avocado, peeled and thinly sliced
1 cups fresh coriander, loosely packed
1/3 cups cheddar cheese, shredded
6 oz. baked tortilla corn chips Dressing
1/4 cups olive oil
1/2 lime, juice only (about 1/8 cup)
1 tsp. chili powder
2 tsp. salsa
2 tbsp. plain yogurt
1 tsp. sugar
to taste salt
to taste black pepper, freshly ground
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with shredded cheese and tortilla chips.
4 servings per recipe
Serving size 1 serving
Amount per serving
% Daily Value*
Total Fat 30g 46%
Saturated Fat 4g 20%
Sodium 280mg 12%
Total Carbohydrate 46g 15%
Dietary Fiber 10g 40%
Includes Added Sugars