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Taco Salad
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins

A classic taco salad with a creamy avocado dressing. 

Course: Main Course, Salad
Cuisine: Mexican
Servings: 4
Calories: 300 kcal
Author: morganicmind
  • 1 Medium Red Onion diced
  • 1 cup Cherry Tomatos halved
  • 1 Avocado diced
  • 1 can Chickpeas baked
  • 1 packet Low Sodium Taco Seasoning
  • 1 can Low Sodium Black Beans
  • 1 can Low Sodium Dark Red Kidney Beans
  • 1 cup Whole Corn Kernels frozen or can
  • 1 Jalapeno diced
  • Romaine Lettuce ripped
  • Cotija Cheese for serving
Creamy Avocado Dressing
  • 2 1/2 Avocados ripe
  • 1 5.3 oz Plain Greek Yogurt
  • 3 Tbsp Garlic minced
  • 3 pieces Jalapeno
  • 1/4 cup +2 Tbsp Olive Oil
  • 1/4 cup Cilantro
  • Juice of Half Lime
  • Salt & Pepper to taste
For the salad
  1. Dice the onion, jalapeno, and avocado. Halve the cherry tomatoes. Mince the garlic. WASH the romaine lettuce and rip apart into edible pieces (no one likes leaves too large).
  2. Cook the corn over low-medium heat and cook until warmed.
  3. Toss all of the ingredients into a bowl and mix.
For the Chickpeas
  1. Drain the chickpeas and pat down with towel to dry.
  2. Pour 2 Tbsp olive oil over chickpeas.
  3. Add the taco seasoning packet and mix until evenly coated.
  4. Bake in oven on 425 for 35 minutes.
For the dressing
  1. Toss all of the ingredients into a blender or food processor and blend until smooth.
  2. Pour over salad and mix until evenly coated.
Recipe Notes

Feel free to add ground beef, ground turkey, or shredded chicken instead of the chickpeas if you're a meat eater! Toss the meat in taco seasoning.