Tex-Mex Taco Salad

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


Quantity Unit Name Link Alternatives
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.)
Prep Time: 10 minutes
Serving Size: 5-8 servings
Jonathan Ewald
Jonathan Ewald

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

No Comments Yet

Leave a Reply

Your email address will not be published.

Newsletter signup

Stay Connected!

Please wait...

Thank you for the sign up!


Register | Lost your password?