Taco Salad with Avocado
black bean salsa / cilantro-lime dressing
Cilantro and lime go the distance in this fresh dinner salad, serving as a marinade for black bean salsa and dressing for the finished dish. Tortilla chips add crunch!
Ingredients
- Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
- Lettuce, boston or romaine - 5 oz , chopped
- Tomatoes, large - 1 , chopped
- Avocados - 1 , chopped
- Oil, cooking - 1 Tbsp
- Cilantro-lime dressing (ingredients listed separately) - ~2/3 cup
- Tortilla chips - 4 cups
- Cheese, Mexican blend - 4 oz
- Cilantro, fresh - 1/4 cup
- Garlic - 1 clove
- Limes - 2 , juice of
- Oil, cooking - 1/4 cup
- Honey - 2 Tbsp
- Cumin, ground - 1/2 tsp
- Bell peppers, any color - 2 , chopped
- Shallots - 1 , minced
- Black beans (1 can = 14 oz / 397 g) - 1 can , drained and rinsed
- Cilantro-lime dressing (ingredients listed separately) - ~1/3 cup
Prep
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Make dressing - Place cilantro leaves, garlic, lime juice, oil, honey and cumin into a food processor and puree until smooth. Season to taste with salt and pepper. (Can be done up to 2 days ahead)
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Make black bean salsa - Chop bell peppers and shallots. Drain and rinse beans. Toss bell peppers, shallots and beans in 1/3 of the dressing (reserve the remaining 2/3 to dress the salad) and marinate for at least 30 minutes and up to a day. (Can be done up to 1 day ahead)
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Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 1 day ahead)
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Make
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Heat a skillet or frying pan over medium-high heat. Add cooking oil. When oil begins to shimmer, add corn and saute until corn begins to char and blacken in spots, 2 to 4 minutes.
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Assemble salads by topping lettuce with black bean salsa, corn, tomatoes, avocados and cheese. Add dressing and crumble tortilla chips over the top just before serving. Enjoy!
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