Skip to main content

Taco Salad with Creamy Cilantro Dressing

Taco Salad with Creamy Cilantro Dressing
Taco Salad with Creamy Cilantro DressingTaco Salad with Creamy Cilantro DressingTaco Salad with Creamy Cilantro DressingTaco Salad with Creamy Cilantro DressingTaco Salad with Creamy Cilantro Dressing




  • 1 Head of Romaine Lettuce
  • 1 15 oz. can of Black Beans, rinsed and drained
  • 1 Bell Pepper, orange or yellow
  • 1 Pint Cherry Tomatoes
  • 2 C. Frozen Corn, thawed
  • 5 Green Onions
  • 1 Avocado, diced


tortilla crisps:

  • 2-3 Corn Tortillas (or flour if not making gluten-free) (I will personally use Gluten Free Corn Chips)
  • 1/4 C. Olive Oil
  • Directions

    To Prep the Salad and Dressing:

    1. Blend all ingredients for the dressing in a food processor until smooth.
    2. Finely chop the fresh veggies.
    3. Drain and rinse the beans.

    For the Tortilla Crisps:

    1. Pre-heat the oven at 400 degrees.
    2. Cut the tortillas into strips with a chef’s knife or a rotary cutter.
    3. Brush with Olive Oil.
    4. Toast for about 5 minutes, watching closely to avoid burning.

    To Assemble the Salad:

    1. Place all ingredients in a large bowl and stir to combine.
    2. Toss with the dressing as desired and garnish with Tortilla Crisps.


Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!

Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Grilled Romaine Hearts with Caesar Vinaigrette

Recipe borrowed from: I love love love Caesar anything!!! Definitely going to try this! Serve this as the salad for Christmas dinner!

Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…