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.
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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.
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| Servings |
| 4servings |
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Ingredients
- 2 1/2cups fresh Romaine lettucecut 1″
- 1 1/2cups fresh baby arugula leaves
- 1cup canned low sodium black beansrinsed and drained
- 1 1/2cups roasted cornsee note below
- 1 1/2cups cooked brown rice
- 3/4cup fresh grape tomatoescut in half
- 1/2cup Baked Tortilla Strawssee note below
- 3/4cup Chipotle Greek Yogurt Dressingrecipe follows
- 3/4cup prepared guacamole
- 1Tbsp fresh green onion (scallion)trimmed and sliced thin
Chipotle Greek Yogurt Dressing
- 2/3 cup plain nonfat Greek yogurt
- 1Tbsp fresh lemon juice
- 1Tbsp shredded parmesan cheese
- 1 1/4tsp Dijon mustard
- 1 1/4tsp apple cider vinegar
- 1 1/2tsp canned chipotle pepper in adobo
- 1/2tsp low sodium soy sauce
- 1/2clove garlic, peeledchopped
- 1/4tsp 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.
Recipe 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.