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Mexican Taco Salad

Prep Time 15 minutes
Total Time 15 minutes
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Servings

12 Servings

Ingredients

  • 2 romaine hearts shredded about 1/4-inch thick
  • 2 stalks celery diced
  • 1/2 cup packaged shredded carrots
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can sweet yellow corn Niblets, drained
  • 1 cup light mayonnaise
  • 1/2 cup prepared chunky salsa
  • 1 cup crushed tortilla chips
  • 1 ripe Hass avocado peeled, pitted and diced

Instructions

  • Place romaine, celery, carrots, black beans and corn in a large salad bowl.
  • Mix mayonnaise and salsa in a small bowl and add to salad.
  • Add chips and avocado, and toss lightly. Serve immediately so the chips don't get too soggy or the avocados mushy.
  • Try crushed hard tacos in place of or in addition to tortilla chips. For a heartier version, add chopped meat sautéed with Mexican spices.

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