Wednesday, January 9, 2008

Taco salad

You probably already kind of made this before. But it’s good to be reminded of ideas and it has proportions listed. This recipe is from Everyday Foods.


Makes 4 salads


1 can (15.5 oz) pinto beans, drained and rinsed

1 package (10 oz) frozen corn kernels (2 C)

1/4 c salsa, plus more for serving

1 bunch scallions, thinly sliced (1 c)

1 ripe avocado, pealed, pitted, and cubed

3 plumb tomatoes, thinly sliced

coarse salt and ground pepper

1 bag (12 oz) romaine hearts, cut into bite-sized pieces

3 C (3 oz) broken baked tortilla chips

3/4 c 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 tomato; 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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