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Crunchy Taco Salad


Crunchy Taco Salad Recipe

Ingredients:
  • 1 small head green cabbage, thinly sliced (about 4 cups), or lettuce
  • 2 medium tomatoes, diced (about 1 cup)
  • 1 small onion, diced (about ½ cup)
  • 1 medium green bell pepper, diced (about 1 cup)
  • 1 can (15 ounces or 450 g) kidney, pinto, or black beans, drained
  • 1 can (8 ounces or 250 g) whole corn kernels
  • ½ teaspoon chili powder
  • ½-1 cup (125-250 g) Spicy Guacamole Dressing (see below)
  • ½ cup (60 g) feta cheese, crumbled, or cheddar cheese, shredded
  • 2 cups (125 g) corn tortilla chips, crumbled
  • ½ cup (250 ml) water
  • ¼ cup (60 ml) fresh lemon juice
  • ¼ medium onion, peeled
  • 1 medium avocado, peeled, stone removed, and quartered
  • 1 clove garlic, peeled
  • 1 fresh serrano green chili pepper
  • 1 generous handful fresh cilantro leaves (about ¼ cup)
  • 1 tablespoon olive oil or vegetable oil
  • 1 teaspoon sea salt
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 589kcal (29%)
Total Fat 23g (35%)
Saturated Fat 5g (24%)
Cholesterol 13mg (4%)
Total Carbohydrate 84g
Dietary Fiber 22g
Sugars 15g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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