Crunchy Taco Salad

Recipe by: Sharon Crayton | from One Taste

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

Photo by: ericswanson.com

This big meal salad is loaded with beans, chilies, tomatoes, cheese, and tortilla chips and tossed with a creamy, spicy guacamole dressing. With all these flavors and textures, this salad is sure to satisfy your taste buds. In the Southwest, Mexican food is the most popular cuisine. A bag of tortilla chips and a jar of salsa are basic staples found in everyone’s refrigerators and cupboards.

Yield: Serves 4

INGREDIENTS

1 small head green cabbage, thinly sliced (about 4 cups), or lettuce
2 medium tomatoes, diced (about 1 cup)
1 small onion, diced (about ½ cup)
1 medium green bell pepper, diced (about 1 cup)
1 can (15 ounces or 450 g) kidney, pinto, or black beans, drained
1 can (8 ounces or 250 g) whole corn kernels
½ teaspoon chili powder
½-1 cup (125-250 g) Spicy Guacamole Dressing (see below)
½ cup (60 g) feta cheese, crumbled, or cheddar cheese, shredded
2 cups (125 g) corn tortilla chips, crumbled

Spicy guacamole dressing (makes 1 cup::250 g):

½ cup (250 ml) water
¼ cup (60 ml) fresh lemon juice
¼ medium onion, peeled
1 medium avocado, peeled, stone removed, and quartered
1 clove garlic, peeled
1 fresh serrano green chili pepper
1 generous handful fresh cilantro leaves (about ¼ cup)
1 tablespoon olive oil or vegetable oil
1 teaspoon sea salt

Directions

Mix, cabbage, tomatoes, onions, bell pepper, beans, corn and chili powder in a salad bowl. Toss salad with guacamole dressing; let salad sit 10 minutes. Sprinkle with cheese and tortilla chips and serve. Pass extra dressing.

For the dressing:

In an electric blender or food processor, blend water, lemon juice, onion, avocado, garlic, chili, cilantro leaves, oil, and salt until smooth and creamy. Add more water if too thick.