Taco Salad

Quick and Easy Slimming Taco Salad

Ingredients

  • 1 15oz can black beans rinsed and drained
  • 1 15-oz can pinto beans rinsed and drained
  • 1 15oz can kidney beans rinsed and drained
  • 1 15-oz can corn rinsed and drained
  • 1/2 cup salsa Pace, chunky
  • 1 container pico de gallo fresh
  • 1 8-ounce tray Wholly Guacamole Classic
  • 3/4 cup mayonnaise fat-free
  • 1 4.5-oz can black olives sliced
  • 1 18-oz bag Romaine lettuce mix
  • 4 cups spinach baby, fresh
  • 16 (or 2 handfuls) Tostitos Natural Yellow Corn Chips or your favorite blue corn or yellow corn chips

Directions

  1. In a small bowl, combine mayonnaise and salsa until well mixed.
  2. Rinse and drain beans and corn.
  3. In a large mixing bowl, combine lettuce mix, baby spinach, beans, corn, pico, olives, and mayo/salsa dressing mix.
  4. Crinkle tortilla chips on top, and garnish with 4 tablespoons of guacamole.

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