Tex-Mex Taco Salad

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


  • SALAD:
  • 1 large head of romaine, chopped
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 large orange bell pepper, diced
  • 1 pint cherry tomatoes, quartered
  • 2 cups fresh or frozen sweet corn
  • 5 green onions, diced
  • 2 cups tortilla chips (preferably high fiber)
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • ½ large avocado
  • 3 tablespoons lime juice, more to taste
  • 1-2 cloves garlic
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ½ teaspoon cumin


  • Blend all dressing ingredients in a food processor or blender until smooth. Taste and adjust seasonings if necessary.
  • Place all salad ingredients except tortilla chips in a large bowl and toss with dressing.
  • Crush tortilla chips over salad and serve immediately. (If preparing the recipe ahead of time, save this step until just before serving.)

Ready in about 10 minutes
Makes 5-8 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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