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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



PREP15 MIN
COOKN/A
YIELD4-6




Ingredients

salad:

  • 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

dressing:

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.

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