I often find lunch a difficult meal to make. I could probably fix a different kind of sandwich every day and be a happy camper, but I try to limit bread, so I don’t want to make us sandwiches very often. So what are we to have that will be filling, healthy and delicious?
I found this recipe for Fresh Taco Salad in Better Homes and Gardens Magazine years ago and found that it was the perfect recipe for lunchtime! It has all the taco flavors we love served in the form of a healthy salad.
This comes together in minutes, making it a easy to prepare for a lunch meal!
This is so much healthier than the restaurant version of a taco salad that has a- deep fried taco shell. This salad gets topped with some corn chips – just enough to give it some crunch and saltiness! Here’s the recipe:
Fresh Taco Salad
4 cups mixed salad greens
1 15 oz. can black beans, rinsed and drained
2 ears of corn, husks and silks removed and kernels cut off the cobs (I used 1Cup of frozen corn)
1/2 Cup chopped tomato
1 medium avocado, halved, seeded, peeled, and sliced
2 cups multigrain tortilla chips with flaxseeds
1/2 cup fresh salsa
1/2 cup cheese
1 recipe Cilantro Ranch dressing
1. Line a large serving platter with salad greens. In a medium bowl combine, black beans, corn and tomato. Spoon over greens. Arrange avocado over bean mixture. Top with chips, salsa, and cheese. Drizzle with Cilantro Ranch Dressing. Makes 6 servings.
Cilantro Ranch Dressing
In a small bowl whisk together 1/3 cup light sour cream; 1/4 cup buttermilk; 2 tbl snipped fresh cilantro; 1 tbl snipped fresh chives; 1 tbl lime juice; 2 cloves garlic, minced; and 1 tsp chili powder. Makes about 1/2 cup.
This is simple enough for an everyday lunch, and fancy enough for company!
Don’t stress over lunch this week! Refresh it with a Fresh Taco Salad!
I love bread/sandwiches. What menu item could you eat every day?
RefreshHer 