Taos Salad
Bursting with bold Southwestern flavors, this Taos Salad is a vibrant medley of fresh, wholesome ingredients and zesty homemade dressing. Crisp romaine lettuce forms the base, while black beans, sweet corn, juicy cherry tomatoes, and creamy avocado create a satisfying blend of textures. Red bell pepper and red onion add a touch of crunch, perfectly complemented by fresh cilantro for a fragrant finish. The star of this dish is the smoky lime dressing, made with olive oil, fresh lime juice, a hint of honey or agave, and warm spices like cumin and smoked paprika. Topped with crunchy tortilla strips or chips, this 20-minute salad is a colorful, gluten-free, and vegetarian meal (easily vegan with a single swap) that's perfect for lunch, a light dinner, or as a flavorful side. Whether you're savoring it solo or sharing with friends, the Taos Salad brings a taste of the Southwest straight to your table! Keywords: Taos Salad recipe, Southwestern salad, vegetarian salad, lime dressing, healthy salad.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Black beans
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1.5 cups Cherry tomatoes
- 1 large Red bell pepper
- 1 large Avocado
- 0.5 medium Red onion
- 0.5 cup Cilantro (fresh)
- 1 cup Tortilla strips or crushed tortilla chips
- 3 tablespoons Olive oil
- 3 tablespoons Fresh lime juice
- 1 teaspoon Honey (or agave syrup for vegan option)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Place the chopped lettuce in a large salad bowl.
Rinse and drain the black beans. Add them to the salad bowl along with the corn kernels.
Slice the cherry tomatoes in half, dice the red bell pepper, and finely chop the red onion. Add these vegetables to the salad bowl.
Peel and dice the avocado, and add it to the salad. Roughly chop the cilantro and sprinkle it over the top.
To make the dressing, whisk together olive oil, fresh lime juice, honey (or agave syrup), ground cumin, smoked paprika, salt, and black pepper in a small bowl or jar until well combined.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Sprinkle the tortilla strips or crushed tortilla chips on top just before serving to retain their crunch.
Serve immediately and enjoy this vibrant, flavor-packed Taos Salad!
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 41.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4450 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
