Taco Salad Recipe

Ingredients
For Taco Salad
- Romaine lettuce 1 head (torn or chopped)
- Black beans 14‑oz can (drained & rinsed)
- Corn (fresh or frozen) 1 cup
- Avocado 1 (cut into chunks)
- Cherry or grape tomatoes 1 cup (halved)
- Radishes 4 (thinly sliced)
- Pickled onions (or red/green onion) 1/4 cup (thinly sliced)
- Cotija (or cheese of choice) 1/2 cup
- Corn tortilla chips (or homemade tortilla strips) As needed
- Optional toppings (olives, peppers, cilantro, pico, lime) Optional
Steps for Making
- Prepare the creamy cilantro lime dressing or vegan avocado dressing, and make homemade tortilla strips if desired (see notes).
- Place the torn/chopped romaine lettuce into a large mixing bowl (or portion into individual bowls).
- Layer on black beans, corn, tomatoes, radishes, pickled onions, and cheese.
- Drizzle generously with prepared dressing and toss to combine.
- Serve with lime wedges, extra dressing, fresh cilantro, and tortilla chips or strips (either crushed or left whole for guests to crush themselves).
Instructions
Nutritional Values
- Calories: 278 kcal
- Dietary Fiber: 15.7 g
- Protein: 15.5 g
- Carbs: 37.8 g
- Fats: 9.4 g
- Sugars: 6 g
* Nutrition information is estimated based on the ingredients used. Values may vary.