Skinny Taco Salad
Try this Skinny Taco Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/4 cup orange juice
- 2 tbsp. olive oil
- 1 can black beans rinsed and drained
- 1 can whole kernel corn drained
- 3 tbsp. lime juice
- 1/8 tsp. salt
- 1/4 tsp. ground cumin
- 1 avocado, peeled pitted and diced
- 1 head romaine lettuce washed and roughly chopped
- 2 cups cherry or grape tomatoes halved (if desired)
- 2 cups fresh cilantro leaves loosely packed
- 1 cup tortilla strips
- 1 can black olives drained
- half of a small red onion halved and thinly sliced
- skinny cilantro lime dressing (see below)
- 1 cup fresh cilantro loosely packed
- 1/8 tsp. freshly-ground black pepper
- 1 cup shredded sharp cheddar cheese (i used the 2% lowfa
- 1 tbsp. honey (optional sweetener)
- Carbohydrate 40.3840278087585 g
- Cholesterol 0 mg
- Fat 19.6739648975424 g
- Fiber 12.2551212378053 g
- Protein 10.4926115630522 g
- Saturated Fat 2.73512402030206 g
- Serving Size 1 1 -6 serving (389g)
- Sodium 624.872514085388 mg
- Sugar 28.1289065709532 g
- Trans Fat 0.88408758662865 g
- Calories 355 calories
To Make The Salad: Toss all salad ingredients together until combined, or serve "rainbow-style" lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve. To Make The Dressing: Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.
