This Taco Chopped Salad is fresh, flavorful and easy to customize with your favorite vegetables. It is a perfect side dish option for everything from steak to burgers to enchiladas and beyond.
Barbara was invited to a girls luncheon with the assignment of a side to go with the main dish of quesadillas. She wanted a healthy, fresh option. This Taco Chopped Salad hit the spot. The best part…not feeling guilty about going back for seconds.
For the dressing, she used something that she always has on hand – prepackaged taco seasoning. If you prefer to make your own, here’s a good taco seasoning recipe from The Country Cook.
Taco Chopped Salad
A great thing about this Taco Chopped Salad recipe is that you can modify it for your (or your picky family’s) liking. Feel free to leave a vegetable out or swap one for a vegetable that is already in the fridge. A cup of sweet corn or even an avocado chopped into small pieces would be great in this salad.
It is also easy to double for a crowd! An easy way to stretch a salad like this is to add some lettuce – romaine would be a great choice, but regular iceberg lettuce works too! Just remember that you may need to bump up the amount of dressing if you add lettuce or more veggies.
Taco Chopped Salad
- 1 pint cherry tomatoes
- 1/2 seedless cucumber
- 1 orange bell pepper
- 1 small onion
- 1 15 oz. can black beans, rinsed
- 2 teaspoons taco seasoning
- 3 Tablespoons white vinegar
- 2 Tablespoons olive oil
- 1/8 teaspoon salt
- Prepare vegetables by halving cherry tomatoes, dicing cucumber and pepper into large chunks, and onion in a small dice.
- Combine all vegetables and black beans in a bowl.
- Mix together taco seasoning, vinegar, olive oil, and salt until incorporated.
- Pour taco dressing over vegetables and mix well.
- Marinate in refrigerator for at least one hour before serving.
Linking up to Weekend Potluck!