Taco Salad with Cilantro Lime Dressing

• 4 cups shredded lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1 cup cooked black beans
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled tortilla chips
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine lettuce, tomatoes, red onion, black beans, and corn.
2. 2 In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
3. 3 Toss the salad with half of the dressing; save the rest for serving.
4. 4 Top with cheese, cilantro, and crumbled tortilla chips.
5. 5 Serve immediately with extra dressing on the side.

Equipment

• Large mixing bowl
• Whisk

Variations

• For a vegan option, omit the cheese and use a plant-based protein source.
• Add diced avocado for a creamy texture.

Substitutions

• If cilantro isn't your thing, use fresh parsley instead.
• Substitute Greek yogurt for olive oil in the dressing for a creamy alternative.

Pairings

• Serve with a side of Mexican rice or refried beans.
• A cold Mexican beer or a lime margarita complements this dish perfectly.

Nutrition

Tips

• For added protein, consider adding grilled chicken or shrimp.
• Use fresh corn if in season for the best flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with additional dressing before serving.

Freezing: This salad does not freeze well due to the texture of the lettuce and tortilla chips.

Serving Suggestions

• Pair with warm flour tortillas for a complete meal.
• Add a dollop of sour cream or guacamole for extra creaminess.

FAQ