Taco Salad
image

Taco Salad

Deconstructed taco = crunchy-licious, fiesta salad for the whole family and don’t dare leave out the tortilla chips!

  • Prep Time: 20 minutes
  • Cook Time: N/A
  • Makes: 10 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 4 cups (1 L) thinly sliced cabbage
  • 4 cups (1 L) packed baby spinach
  • 1/2 cup (125 mL) sliced red onion
  • 2 ears corn, cooked or grilled, kernels removed
  • 5 radishes, thinly sliced
  • 1 can (540 mL) black beans, drained and rinsed
  • 1 avocado, halved, pitted and cubed
  • 3 cups (750 mL) tortilla chips, lightly crushed
  • 1 1/2 cups (375 mL) finely grated marble or Monterey Jack cheese
  • Vinaigrette:
  • 1/3 cup (75 mL) vegetable oil
  • 3 tbsp (45 mL) lime juice
  • 2 tsp (10 mL) Billy Bee Honey
  • 1 tsp (5 mL) Club House Sea Salt Grinder
  • 1 tsp (5 mL) McCormick Gourmet Ground Jalapeño
  • 1 tsp (5 mL) McCormick Gourmet Ground Cumin

Instructions

  1. Layer cabbage, spinach, onion, corn kernels, tomatoes, radishes, beans and avocado on large serving platter or on individual plates.

  2. Vinaigrette: Whisk all ingredients together in medium bowl until combined. Drizzle over salad and top with chips and cheese.

  3. Test Kitchen Tip: To grill corn, pull back husks and remove silk. Re-cover with husk and soak in cold water for 10 minutes before grilling over medium heat, 8-10 minutes.

  4. Test Kitchen Tip: To prevent cheese from clumping, spread onto lined baking dish or plate and freeze for 10 minutes. Sprinkle over salad.

Tags:

Need a little inspiration? We’re ready with a few suggestions.