Taco Salad with Black Beans
with avocados / sour cream / cheese / chipotle lime dressing

Name: Taco Salad with Black Beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 leaves Lettuce, iceburg, chopped; 24 Tomatoes, cherry, halved; 1 Avocados, sliced; 1 can Beans, black (14 oz / 397 g), rinsed and drained; 2 cups Corn, frozen; 1 Tbsp Oil, cooking; 1/2 cup Sour cream; 3/4 cup Cheese, Mexican blend; 20 Tortilla chips; 1 clove Garlic, peeled; 3 Tbsp Oil, cooking; 1/2 Limes, zest and juice of; 2 tsp Soy sauce, low-sodium; 2 tsp Honey; 1/4 Chipotle pepper (canned, found usually in adobo sauce); 1/4 tsp Paprika, smoked; 1 Tbsp Yogurt, plain or Greek (sub sour cream)

Active: 30 Total: 30

Original GF Paleo Vegetarian

Taco salads make for a fun and lighter twist on classic tacos. A quick mix of black beans and frozen corn makes the base of these salads, but don't miss all the other flavor-packed ingredients including a spicy and tart chipotle lime dressing.

Ingredients

Metric

Servings:

Taco Salad with Black Beans and Corn:

Lettuce, iceburg - 16 leaves , chopped
Tomatoes, cherry - 24 , halved
Avocados - 1 , sliced
Beans, black (14 oz / 397 g) - 1 can , rinsed and drained
Corn, frozen - 2 cups
Oil, cooking - 1 Tbsp
Sour cream - 1/2 cup
Cheese, Mexican blend - 3/4 cup
Tortilla chips - 20

Chipotle Lime Dressing:

Garlic - 1 clove , peeled
Oil, cooking - 3 Tbsp
Limes - 1/2 , zest and juice of
Soy sauce, low-sodium - 2 tsp
Honey - 2 tsp
Chipotle pepper (canned, found usually in adobo sauce) - 1/4
Paprika, smoked - 1/4 tsp
Yogurt, plain or Greek (sub sour cream) - 1 Tbsp

Prep

Make dressing - Place garlic, oil, lime zest and juice, honey, soy sauce, chipotle pepper and paprika into food processor or blender and puree until smooth. Season to taste with salt, pepper, a bit more honey or an additional portion of chipotle pepper (if you like more spice). (Can be done up to 5 days ahead)
Lettuce / Tomatoes - Prep as directed. (Can be done up to 2 days ahead)
Avocados - Slice avocados.
Beans / Corn - Combine in a colander and run under warm tap water to rinse beans and defrost corn.

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Make

Heat a skillet or frying pan over medium heat. Add cooking oil. Saute black beans and corn until corn begins to blacken in spots, 4 to 5 minutes. Season with some salt and pepper.
Assemble salads by topping lettuce with black bean and corn mixture, tomatoes, avocados, sour cream and cheese. Whisk reserved dressing with yogurt and pour over salad just before serving. Enjoy with tortilla chips crumbled over top or served on the side!

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