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Mexican Taco Salad

 

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Mexican Taco Salad
 

 

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Recipe

Mexican Taco Salad

You could call this one a community effort. I tried a version of this dish at my friend Tzipora's house. She uses chopped sautéed meat in place of the tortilla chips (kind of like the low-carb version). I got the dressing from my sister-in-law Debbie, and added a few touches of my own. Add meat to this Mexican Taco Salad for a heartier version!

Times

  • Prep Time : 7 min min
  • Ready Time : 7 min

Servings

12 servings

Ingredients

  • 2 romaine hearts, shredded about 1/4-inch thick
  • 2 stalks celery, diced
  • 1/2 cup packaged shredded carrots
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can sweet yellow corn Niblets, drained
  • 1 cup light mayonnaise
  • 1/2 cup prepared chunky salsa (such as Gold's)
  • 1 cup crushed tortilla chips
  • 1 ripe Hass avocado, peeled, pitted and diced

Directions

  1. Place romaine, celery, carrots, black beans and corn in a large salad bowl.
  2. Mix mayonnaise and salsa in a small bowl and add to salad.
  3. Add chips and avocado, and toss lightly. Serve immediately so the chips don’t get too soggy or the avocados mushy.

Try crushed hard tacos in place of or in addition to tortilla chips. For a heartier version, add chopped meat sautéed with Mexican spices.

 

Video

About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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