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


  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.)

Prep Time: 10 minutes
Yield: 5-8 servings
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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