This is a Bardis Home FAVORITE!
I am not sure why, but there seems to always be a request either with the neighbor families, friends, or my immediate family for me to make my taco salad. It is really not that special but it is healthy, hearty, and casual enough to serve to large groups but can also be served with smaller groups and a nice glass of wine or beer.
I am a veg-head so I tend to go heavy on the veggies with a little lettuce. It is really up to the chef of the house to decide how they want to approach the veggies 😊 Chop up veggies, I just sprinkle in the beans, add olives, cut corn from cob and sprinkle in, add all of the veggies but hold the avocado until the end. Crunch up tortilla chips (as much or little as you like – I usually figure 5 chips per salad). Place either in the salad or on the side for each person to sprinkle on. Do the same for cilantro – cilantro I find people love or loathe. Add dressing of your choice!
There is a spin I also like to do with this recipe where I cook corn tortillas and spread cooked refried black beans on top, then cheese, and then add the whole salad mixture. It is by far my family’s favorite version!
- Iceberg Lettuce
- Fresh Corn (either boil for 3 minutes or micro for 2 min. with damp towel around it) and let cool
- Bell Pepper
- Kidney Beans
- Garbanzo Beans
- Sliced Olives (if you like them)
- Tortilla Chips (crunched up)
- Cheddar Cheese (or taco blend)
DRESSING (CHOICE OF):
- Lime Juice, Salt, Pepper
- Anything (or nothing)!