Hope everyone had a great Fourth of July! We had an awesome time in Cancun — lots of beautiful beaches, pools with swim-up bars, and wayyyyy too much food. We went to an all-inclusive resort, and I promise we got our money’s worth!
We had lots of good Mexican food at the resort, but I can say with absolute certainty that we didn’t have anything nearly this healthy. I love this salad because it has the taste of a restaurant-style southwestern taco salad, but it’s packed with vegetables and is cheese- and meat-free. Even my husband liked this, despite the absence of meat or cheese. I think he was most excited by the red onions in here – since I don’t really care for them, I almost never cook with them. Enjoy!
CHIPOTLE TACO SALAD (recipe from Cooking Light: The Essential Dinner Tonight Cookbook)
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
4 cups shredded romaine lettuce
2 tomatoes, diced
1/2 cup peeled avocado, diced
1/3 cup thinly sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 cup whole kernel corn
- To prepare dressing, combine first 7 ingredients and stir well.
- To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad and toss to coat. Serve immediately.
The original recipe calls for diced chicken, as well, but this worked great without. The dressing is very good, but I’d throw in a few extra chipotle chiles if you want things spicier. It’d also be great with tortilla strips on top!