meatless taco salad

we were asked to bring a salad to a family dinner on the weekend. on that side of the family we have a couple vegetarians, and i am always conscious of bringing dishes that they can still enjoy. especially around thanksgiving and christmas, when turkey and ham are main dishes.

so, i opted for a meatless taco salad. this recipe was simple, and contains fresh ingredients. next time i would make my own dressing, however since my husband told me the day before the dinner we were to bring a salad, i was in a bit of a time crunch. i had a baby shower to attend on the same day in the early afternoon, and i have to leave instructions for my husband to throw together the salad.

he did a great job and the salad was delicious.

meatless taco salad

taco salad

ingredients:
1 head of iceberg lettuce, torn into 1 inch pieces
1 head of romaine lettuce, torn into 1 inch pieces
1 can of red kidney beans, drained and rinsed
1 can of corn, drained
1 can of black beans, drained and rinsed
1 package ( 8 oz) shredded Tex-Mex cheese
1 tomato, diced
1 bag of corn chips, broken up if large, or whole if small rounds
california salad dressing

preparation:

in a large bowl, combine lettuces, red kidney beans, corn, black beans, tomato. mix well.

just prior to serving, add cheese, corn chips and dressing (desired amount), tossing gently to coat. serve immediately.

note: this recipe is from cooking with paula website, however slightly altered.

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