California Taco Salad
Roasted corn, black beans, tomatoes, and brown rice on a bed of Romaine and arugula get topped with Chipotle Greek Yogurt Dressing, guacamole, and crunchy tortilla straws.
Ingredients
- 2 1/2 cups fresh Romaine lettuce cut 1"
- 1 1/2 cups fresh baby arugula leaves
- 1 cup canned low sodium black beans rinsed and drained
- 1 1/2 cups roasted corn see note below
- 1 1/2 cups cooked brown rice
- 3/4 cup fresh grape tomatoes cut in half
- 1/2 cup Baked Tortilla Straws see note below
- 3/4 cup Chipotle Greek Yogurt Dressing recipe follows
- 3/4 cup prepared guacamole
- 1 Tbsp fresh green onion (scallion) trimmed and sliced thin
Chipotle Greek Yogurt Dressing
- 2/3 cup plain nonfat Greek yogurt
- 1 Tbsp fresh lemon juice
- 1 Tbsp shredded Parmesan cheese
- 1 1/4 tsp Dijon mustard
- 1 1/4 tsp apple cider vinegar
- 1 1/2 tsp canned chipotle pepper in adobo
- 1/2 tsp low sodium soy sauce
- 1/2 clove garlic, peeled chopped
- 1/4 tsp kosher salt
Instructions
- In each of four bowls, divide the Romaine, arugula, beans, roasted corn, brown rice, tomatoes, and tortilla straws.
- Ladle 1 1/2 oz. Chipotle Greek Yogurt Dressing over each.
- Top with 1/4 of the guacamole and scallions. Serve.
Chipotle Greek Yogurt Dressing
- In a blender or food processor, combine all ingredients. Blend until smooth.
Notes
For roasted corn: Preheat oven to 375 F. On parchment-lined sheet pan, spread corn in thin layer. Coat with cooking spray. Bake, stirring occasionally, until corn is lightly browned, 15 to 20 minutes.
For tortilla straws: Preheat oven to 375 F. On parchment-lined sheet pan, spread tortilla strips in single layer. Bake until golden brown, 1 to 2 minutes. Cool.
Nutrition
Calories: 400kcalCarbohydrates: 66gProtein: 16gFat: 10gSaturated Fat: 2gSodium: 470mgFiber: 11gSugar: 10g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.