Taco Salad

Yields1 Serving

Salad

5 oz spring mix

1 15 oz can Black Beans

2 Roma tomatoes (chopped)

2 ears of corn (cooked and corn cut off)

¼ red onion (chopped)

1 avocado (chopped)

3 stalks green onion (chopped)

2 tbsp cilantro (freshly snipped)

½ cup cotija cheese (crumbled)

¼ cup tri-color tortilla strips

salt and pepper (to taste)

Avocado Lime Dressing

1 avocado

1 juiced lime

1 tbsp cilantro

1 tbsp extra-virgin olive oil

4 tbsp water

1 tbsp mayonnaise

¼ tsp garlic powder

¼ tsp onion powder

⅛ tsp sugar

salt and pepper (to taste)

Place spring mix in a large bowl. Add black beans, tomatoes, corn, red, onion, avocado, green, onion, cilantro, cotija cheese, and tortilla strips in a large bowl. Combine.

To make the dressing add all dressing ingredients to a blender. Blend until smooth.

Drizzle dressing over salad, serve immediately.

Nutrition Facts

0 servings

Serving size

Print Options:

Taco Salad