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Tex-Mex Taco Salad

Yields8 ServingsPrep Time10 mins

When you feel like Mexican food but you want something light, go for it!

Tex-Mex Taco Salad

Salad
 1 large head of romaine, chopped
 1 (15 oz) can black beans, drained and rinsed
 1 large orange bell pepper, diced
 1 pt cherry tomatoes, quartered
 2 cups fresh or frozen sweet corn
 5 green onions, diced
 2 cups tortilla chips (preferably high fiber)
Dressing
 ¼ cup extra virgin olive oil(omit for diabetics)
 1 cup loosely packed cilantro, stems removed and roughly chopped
 ½ large avocado
 3 tbsp lime juice, more to taste
 2 cloves garlic
 ¼ tsp salt
 ½ tsp cumin
1

Blend all dressing ingredients in a food processor or blender until smooth. Taste and adjust seasonings if necessary.

2

Place all salad ingredients except tortilla chips in a large bowl and toss with dressing.

3

Crush tortilla chips over salad and serve immediately. (If preparing the recipe ahead of time, save this step until just before serving.)

Nutrition Facts

8 servings

Serving size

¾ cup

Amount per serving
Calories245
% Daily Value *
Total Fat 11g15%

Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 0mg
Sodium 368mg16%
Total Carbohydrate 30g11%

Dietary Fiber 7g25%
Total Sugars 3g
Protein 7g

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