Taco Salad
Taco salad is a crowd-pleasing classic. Today, it commonly includes corn, beans, tomato, avocado, cheese, and steak or chicken, but it originally developed as a lettuce-based vehicle for disposing of Mexican food leftovers. Top it with whatever feels right and the Cali-Mex dressing will do the rest!
Dressing
- ¼ cup olive oil
- Juice of 2 large or 3 small limes
- 2 tsp Cali-Mex blend, ground
- Salt to taste
Salad
- 1 head lettuce, chopped (green leaf, Boston, or other tender leaf lettuce)
- 2 tomatoes, chopped roughly
- 1 cup corn
- 1 cup black beans
- 1 cup Carne Asada, diced
- ½ cup mild cheese, shredded (panela, mozzarella, jack)
- ¼ cup cilantro, chopped
- Tortilla chips for garnish
- Sliced avocado for garnish
Method
-
1
Put dressing ingredients in a jar and shake vigourously. Set aside.
-
2
Place chopped lettuce in a large bowl. Add tomatoes, corn, and black beans and toss. Add salad dressing and mix well, ensuring the vegetables are evenly coated.
-
3
Top with cheese, meat, and cilantro. Ring salad with tortilla chips and avocado if desired.
