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.

Author:Inspired by Vegetarian Times, 2002.07
Yield:4 servings
Prep time: 00:20


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
avocado, peeled and thinly sliced
1 cups fresh coriander, loosely packed
1/3 cups cheddar cheese, shredded
6 oz. baked tortilla corn chips
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


  1. Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
  2. 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.
  3. To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
  4. To serve, scoop bean mixture into the salad bowl. Garnish with shredded cheese and tortilla chips.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 30g46%
Saturated Fat 4g20%
Trans Fat
Sodium 280mg12%
Total Carbohydrate 46g15%
Dietary Fiber 10g40%
Total Sugars
Includes Added Sugars
Protein 20g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.