Taco salad is a nutritious, gluten-free, egg-free, nut-free and soy-free no cook side dish made with kidney beans, green chili peppers, tomatoes endive leaves and topped with sour cream tortilla chips and cheddar cheese.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 12 mins – easy
🍽 4 servings – 507 kcal per serving
| Serving
1141g |
Fat
16g |
Sat. fat
4g |
Sodium
939mg |
| Carbs
76g |
Fibers
32g |
Sugars
9g |
Proteins
21g |
INGREDIENTS
- 16 oz kidney beans
- 8¾ oz can of yellow corn
- 4 oz green chili peppers
- 2 tomatoes
- 3 scallions
- 1 tbsp taco seasoning
- ⅓ cup sour cream
- 6 leaf lettuce
- 6 leaf endive leaves
- 1 half cucumber
- 5 oz tortilla chips
- 1 oz cheddar cheese
TOOLS
- 1 knife
- 1 colander
- 1 sieve
- 1 grater
- 1 bowl
- 1 wooden spoon
- 4 plates
STEPS
Grate cheddar cheese with a grater.
Chop tomatoes, scallions, and cucumber. Then, shred lettuce and endive leaves.
Drain a can of yellow corn in a colander.
Rinse and drain kidney beans in a sieve.
Chop green chili peppers.
Combine kidney beans, corn, tomatoes, onion, green chili pepper, taco seasoning, and sour cream in a bowl with a wooden spoon. Add shredded lettuce, endive leaves, and cucumber to the salad. Then, mix the salad once more.
Transfer the taco salad to a plate, top with cheddar cheese and tortilla chips.
It’s ready to be served !
