TACO CHIPS
Level 1
Black Bean Taco Salad
- a Marlene Samuels creation -
The bagger at the grocery store did the deed, crushing those taco chips flat as pancakes. This salad is substantial enough as a light summer dinner. It’s also a great way to incorporate OC chicken meat of fish. Even better, it’s simple, quick, and very nutritious!
1 can black beans, lightly rinsed and drained *
1-2 cups crushed tortilla chips
4 cups Romaine or iceberg lettuce, shredded
2 tomatoes, chopped
½ avocado cubed
2 scallions, finely sliced (including green stems)
2 tsp. ground cumin
4 Tbsp. extra virgin olive oil
2 limes, juiced
Salt and pepper to taste
1 cup diced once cooked chicken, steak, fish or seafood
For the dressing: Whisk cumin, salt, pepper, olive oil and lime juice in a bowl.
- Place remaining ingredients into a mixing or salad bowl.
- Toss salad mixture with cumin dressing until well coated.
- If adding chicken, meat or fish, place on top after salad is dressed.
Cooking tip: Prepare dressing by placing ingredients in a jar, tighten the lid and shake vigorously for a minute.
* Reserve liquid from black beans as flavoring for a Minestrone soup
