Two-Bean Taco Salad

This taco salad is surprisingly light. It's filled with heart-healthy beans and dressed with a tangy yogurt-based dressing.

Regan Burns Cafiso

Two-Bean Taco Salad

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    Ingredients

    3/4 cup plain yogurt, for the dressing 1/2 teaspoon coarse kosher salt
    1/4 cup mayonnaise, for the dressing 1/4 cup water
    3 tablespoons prepared green salsa (salsa verde), for the dressing 1 can (14.5 ounces) no-salt black beans, drained and rinsed
    1 tablespoon fresh lime juice, for the dressing 1 can (14.5 ounces) no-salt pinto beans, drained and rinsed
    2 teaspoons minced cilantro, for the dressing 10 cups torn romaine (from 1 head of lettuce)
    1/4 teaspoon coarse kosher salt, for the dressing 1 cup frozen corn kernels, thawed
    Pinch sugar, for the dressing 1 cup cherry tomatoes, halved
    2 tablespoons olive oil 3/4 cup shredded cheddar cheese
    1 tablespoon minced jalapeno (about 1/2 of a jalapeno) 2 ripe avocados, halved and pitted
    1 garlic clove, minced Tortilla chips, for serving
    2 tablespoons tomato paste Fresh cilantro, for garnish
    1/2 cup green salsa 1 small onion, diced
    2 tablespoons chili powder

    directions

    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Combine all ingredients for dressing in a bowl and whisk to combine. Refrigerate dressing while you prepare the salad. If necessary, adjust consistency with a bit of water before serving.

    • 2

      Heat oil in a large frying pan over medium-high heat. Add onion, garlic and jalapeno and cook, stirring occasionally, until onion is soft, about 4 minutes. Reduce heat to medium and stir in tomato paste, salsa, chili powder and salt; cook for one minute. Add beans and water and stir to combine. Bring mixture to a simmer and cook, stirring occasionally, until beans are thoroughly heated, about 3 to 4 minutes more. Remove from heat.

    • 3

      Divide lettuce among four salad bowls and top each with bean mixture, corn kernels, tomatoes and cheese. Garnish each salad with an avocado half, fresh cilantro and tortilla chips. Pass dressing on the side.

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