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Taco Salad with Creamy Chipotle Dressing

servings: 8
Taco Salad with Creamy Chipotle Dressing

prep time

20

total time

20

ingredients

12

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Taco Salad with Creamy Chipotle Dressing

servings: 8
INGREDIENTS:
ingredients

 

Salad:

  • 8 ounces fresh, or frozen and thawed, plain yellow corn (2 cups)
  • 2 cups cherry tomatoes, cut in half
  • 1 medium ripe avocado, chopped into ½-inch pieces 
  • ½ red onion, diced
  • 1 15-ounce can reduced-sodium black beans, drained (about 2 cups) 
  • ¼ cup chopped fresh cilantro

Dressing:

  • ½ cup Hood Sour Cream
  • 1 canned chipotle pepper in adobo sauce, seeds removed
  • 1 tsp. adobo sauce from can
  • 1 clove garlic, minced
  • 1-2 Tbsp. fresh lime juice

4 ounces multi-grain snack chips, broken up

 

 

DIRECTIONS:
directions

In a large bowl, mix all the ingredients for the salad. Set aside. 

Add all the ingredients for the dressing to a small food processor. Blend on high speed for 30 to 45 seconds or until ingredients are combined.

Arrange the chips on a large platter and cover with the salad ingredients.  Drizzle the chipotle dressing on top. Serve immediately.

 

Per serving: Calories: 239, Carbohydrate: 35 grams, Fiber: 8 grams, Fat: 9 grams, Saturated fat: 2 grams, Cholesterol: 5 milligrams, Sodium: 158 milligrams, Calcium: 55 milligrams. 

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