Crunchy Taco Salad
- 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
- ½ cup (60 g) feta cheese, crumbled, or cheddar cheese, shredded
- 2 cups (125 g) corn tortilla chips, crumbled
- 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
- Produce
- Avocado, medium (1)
- Cilantro, fresh leaves (1 generous handful)
- Corn, whole kernels (1 can)
- Garlic (1 clove)
- Green bell pepper, diced (about 1 cup), medium (1)
- Green cabbage (1 small head)
- Onion, medium (1/4)
- Onion, diced (about 1/2 cup), small (1)
- Serrano green chili pepper, fresh (1)
- Tomatoes, diced (about 1 cup), medium (2)
- Condiments
- Guacamole dressing, Spicy (1/2 cup)
- Cooking & Baking
- Chili powder (1/2 teaspoon)
- Olive oil or vegetable oil (1 tablespoon)
- Sea salt (1 teaspoon)
- Bread & Baked Goods
- Corn tortilla chips (2 cups)
- Drinks
- Lemon juice, fresh (1/4 cup)
- Water (1/2 cup)
- Dairy
- Feta cheese (1/2 cup)
- Other
- 1 can (15 ounces or 450 g) kidney, pinto, or black beans, drained
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published April 6, 2012 (10 months ago).
157 people saved this recipe.
