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Taco Salad

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!


  • ¼ cup olive oil
  • Juice of 2 large or 3 small limes
  • 2 tsp Cali-Mex blend, ground
  • Salt to taste


  • 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


  1. 1

    Put dressing ingredients in a jar and shake vigourously. Set aside.

  2. 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. 3

    Top with cheese, meat, and cilantro. Ring salad with tortilla chips and avocado if desired.