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Two-Bean Taco Salad

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Two-Bean Taco Salad

Ingredients

  • 3/4 cup plain yogurt, for the dressing
  • 2 tablespoons chili powder
  • 1/4 cup mayonnaise, for the dressing
  • 1/2 teaspoon coarse kosher salt
  • 3 tablespoons prepared green salsa (salsa verde), for the dressing
  • 1/4 cup water
  • 1 tablespoon fresh lime juice, for the dressing
  • 1 can (14.5 ounces) no-salt black beans, drained and rinsed
  • 2 teaspoons minced cilantro, for the dressing
  • 1 can (14.5 ounces) no-salt pinto beans, drained and rinsed
  • 1/4 teaspoon coarse kosher salt, for the dressing
  • 10 cups torn romaine (from 1 head of lettuce)
  • pinch sugar, for the dressing
  • 1 cup frozen corn kernels, thawed
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon minced jalapeno (about 1/2 of a jalapeno)
  • 3/4 cup shredded cheddar cheese
  • 1 garlic clove, minced
  • 2 ripe avocados, halved and pitted
  • 2 tablespoons tomato paste
  • tortilla chips, for serving
  • 1/2 cup green salsa
  • fresh cilantro, for garnish
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