Who doesn’t love a good taco salad? There have been many nights that I’ve convinced myself that a plateful of tortilla chips, some greasy ground beef, Velveeta and a few shards of lettuce was a salad but really, who was I kidding? Some shredded lettuce sprinkled on top does not make a salad. Wanting to make a low fat taco salad that was a little bit healthier, I decided to ditch the beef and reduce the amount of chips. This version is definitely healthier and like anything, you can fatten it up if you like but I promise you, it’s more filling that what you might think.
- Chopped romaine lettuce
- 1 cup shredded monterey/cheddar blend (low fat)
- 1-15 oz can pinto beans, drained and rinsed
- 1-15 oz can black beans, drained and rinsed
- 2 seeded and chopped tomatoes
- 3-4 thinly sliced green onions
- 1 medium can sliced black olives
- Tortilla chips
- Country French dressing
- Grilled chicken breast (optional)
- In a large bowl layer the lettuce, beans and shredded cheese. Sprinkle with tomatoes, black olives and green onions or arrange them in whatever fancy design your heart desires!
- Garnish the bowl with tortilla chips.
- Serve with Country French dressing.
Note: I think this salad is filling without the chicken because of all the beans. Others in my family who will not be mentioned feel there always needs to be a piece of meat in our meals.
— East 9th Street (@East9thStreet) March 16, 2012