Recipe of the Week: Taco Salad with Tomato and Corn Salsa

This is a quick and easy  summer recipe that can be made with beans, pulled pork, or ground beef.

>>To really make this sing, serve with Tomato and Corn Salsa



  • Taco-Chopped-Salad

    Serves: 4 – Prep: 15 min.

    4 cups lettuce chopped

  • 1 cup cooked beans, pulled pork, or ground beef
  • 2 small tomatoes, chopped
  • 1⁄2 cup corn, canned or fresh
  • 1 cup tortilla chips, roughly crushed
  • 2-­3 scallions finely chopped
  • Sharp cheddar or queso fresco, for sprinkling
  • Optional additions: cucumber, jalapeño bell peppers, grated carrots, olives


  • 1⁄4 cup sour cream or yogurt
  • juice of one lime
  • salt and pepper


  1. Mix up the dressing and taste it. Adjust the salt, pepper, and lime to your liking.
  2. Mix the other ingredients in a large bowl.
  3. Pour the dressing over just before serving and toss to coat the salad evenly.
  4. Eat immediately, maybe with a few extra tortilla chips on the side.



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