Tex-Mex Taco Salad
23
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
(Photo: Erik Putz)
Add a little Southern spice to dinner with this hearty vegetarian taco salad.
Ingredients
2 tbsp lime juice
2 tbsp canola oil
1 tbsp pickled jalapenos, finely chopped
1 1/2 tsp honey
1 tsp pickled jalapeno brine
4 cups chopped romaine lettuce
540-mL can black beans, drained and rinsed
3/4 cup corn kernels
1 avocado, cut into wedges
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 cups corn tortilla chips
Instructions
WHISK lime juice and canola oil with pickled jalapenos, honey and pickled jalapeno brine in a large bowl.
ADD romaine lettuce, black beans, corn kernels, avocado, cherry tomatoes and red onion. Toss until well coated. Divide among 4 plates and coarsely crush tortilla chips overtop.
Nutrition (per serving)
Calories 360, Protein 11g, Carbohydrates 44g, Fat 18g, Fibre 14g, Sodium 452mg.
Excellent source of Vitamin C.
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