Prep Time:
15
Cook Time:
Total Time:
15
This Dark Red Kidney Bean Taco Salad is a colorful, crunchy bowl with High Plains Dark Red Kidney Beans, romaine, corn, tomatoes, avocado, crushed tortilla chips, and a zesty lime dressing.
Ingredients:
2 cups cooked High Plains Dark Red Kidney Beans
6 cups chopped romaine lettuce
1 cup corn kernels
1 cup diced tomatoes
½ avocado, diced
¼ cup diced red onion
½ cup shredded cheddar or Monterey Jack cheese, optional
1 cup crushed tortilla chips
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon taco seasoning or chili powder
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
How-To:
Add romaine, cooked dark red kidney beans, corn, tomatoes, avocado, red onion, and cheese if using to a large bowl.
Whisk olive oil, lime juice, taco seasoning or chili powder, salt, and black pepper in a small bowl.
Pour dressing over the salad and toss gently.
Top with crushed tortilla chips just before serving.
Taste and adjust seasoning.
