Mama Mexico: Healthy Taco Salad

April 17, 2014  |  

Salad doesn’t have to be boring or leave you hungry. This hearty salad from Martha Stewart uses a combination of canned and fresh ingredients for a warm, filling salad that’s easy to throw together for lunch.

Mama Mexico: Healthy Taco Salad

1 can (15.5 ounces) pinto beans, drained and rinsed
1 package (10 ounces) frozen corn kernels (2 cups)
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into bite-size pieces
3 cups (3 ounces) broken baked tortilla chips
3/4 cup coarsely grated pepper Jack cheese

1. In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
2. In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired

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