Simple Southwestern Taco Salad with Rice and Beans
Craving Mexican flavors? This simple taco salad can be made to fit any diet.
Servings Prep Time
6people 15minutes
Cook Time
35minutes
Servings Prep Time
6people 15minutes
Cook Time
35minutes
Ingredients
Taco Salad
Chipotle Dressing
Instructions
Salad
  1. On a serving platter, or individual plates, add a layer of precooked rice.
  2. Rinse and drain 1 can of black beans. Sprinkle over the rice.
  3. Chop or shred cooked chicken (beef, fish, or veg) and put over the rice and beans.
  4. Cut and peel 2 avocados. Add to a small, separate bowl. Mash up with a fork until slightly creamy. Add a tablespoon of lemon juice and a pinch of salt and pepper. Put a scoop over the salad, or leave on the side.
  5. If you are using frozen corn, heat on the stove or the microwave until warm. Drain any excess water. Arrange the diced red pepper, tomato, corn, and cilantro on top of the salad.
  6. Add lemon or lime wedges.
Chipotle Dressing
  1. In a small bowl, add the mayo, yogurt, minced garlic, lemon juice, chili powder, cumin, and salt and pepper. Whisk together until blended. Taste. Add more chili powder according to your heat levels. If it is it too hot, add a tablespoon of yogurt and a splash of lemon juice until it is to your liking.
  2. Poor over the salad.