Print Recipe Close Window

Taco Salad

Yield: 4 servings - 1 1/2 cups each



4 cups baked tortilla chips, toasted
4 cups mixed salad greens
1 cup nonfat grated cheddar cheese
4 tablespoons nonfat sour cream
1 tablespoon balsamic or red wine vinegar

Bean Dip:
15 oz. can black beans, drained and rinsed
2 tablespoons cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1 tablespoons water

Puree all ingredients in blender or food processor. Heat dip in microwave on high power for 2-3 minutes. Stir well.

2 fresh tomatoes, cut in half and seeds squeezed out
1/2 green bell pepper, seeds and veins removed
1 anaheim chile pepper, cut in half, seeds and veins removed
1 green onion, cut in half
1/2 cup fresh cilantro, wash and remove stems

Preheat broiler. Make salsa by placing bell pepper, chile pepper, and green onion on a flat cookie tray skin sides up. Broil until skins blister and turn very brown. Drain off juice and discard. Place into blender or food processor. Add cilantro and puree.

To assemble salads, place 1 cup baked corn tortilla chips on each plate. Top the chips with bean dip - dividing it between 4 plates. Next, place the greens on top of the bean dip - top with salsa, nonfat sour cream and nonfat grated cheddar cheese. Sprinkle the greens with balsamic or red wine vinegar and serve.