I love taco salads, but don’t like all the fat they normally contain. This version cuts out quite a bit of the fat and in my opinion is just as good if not better than the other versions. There are several options when making the salad. First off you can add grilled chicken, second, use canned corn instead of fresh cooked corn shaved from the cob and finally use black beans instead of pinto beans or your favorite bean. Mix it up your way and enjoy! Serves 2.
2 1/2 cups iceberg lettuce chopped – see chiffonade technique
2 1/2 cups of Romaine lettuce chopped – see chiffonade technique
1 ear of fresh corn on the cob cooked and kernels shaved from the cob or 1/2 cup of corn drained
1/2 cup of pinto beans rinsed and drained
1/4 cup of cheese – cheddar cheese (mild or sharp)
1 avocado diced
1/4 cup of tomatoes diced
2 green onions thinly sliced
1 tablespoon of cilantro minced, stems removed
3/4 cup of baked tortilla chips roughly crumbled so they are easier to eat (they are like the croutons in your salad)
3 tablespoons of light sour cream
3 tablespoons of your favorite salsa (mild, medium or hot)
1/2 teaspoon of adobo seasoning
1/2 teaspoon of chili powder or cayenne pepper if more heat is desired
Lime wedges for drizzling over (optional)
Make dressing by whisking all the ingredients in a small bowl, taste and adjust seasonings to your liking. Refrigerate until ready to use. Rinse and drain salad greens and pat dry. Prepare the rest of the salad ingredients. In a large bowl add all the salad ingredients and pour dressing over salad and toss until evenly coated. Plate and serve with a wedge of lime (if using) to squeeze on the salad.
For lunch, try an ice tea or for dinner a margarita – try our Classic Margarita. Another great option is a Corona with a wedge of lime.