Affliated with YOURLABWORK.COM

Mexican Taco Salad

Our taco salad recipe is full of bold flavors, nutritious veggies and heart-smart cheese. Using non-dairy cheese eliminates lactose and large amounts of saturated fat and cholesterol, while black beans add essential protein and fiber. We like ours with baked corn tortillas for added crunch and authentic flavors.

Makes 2 servings. Total preparation time: 5 minutes.


1. In a bowl, mix the ground beef with beans and taco seasoning. Combine and toss the mixed baby greens, red bell pepper, tomatoes, corn, carrot, celery, avocado, rice cheese, and corn tortilla.

2. Add green onion, cilantro and lime wedges. Sprinkle with flaxseed before serving.

Per serving: 449 calories, 13g total fat, 2g saturated fat, 60mg cholesterol, 337mg sodium, 1065mg potassium, 45g total carbohydrate, 17g dietary fiber, 34g protein


1⁄2 cup cooked ground beef, vegetarian beef crumbles or diced chicken

1⁄4 cup black beans
1⁄2 teaspoon taco seasoning
1 1⁄2 cup mixed baby greens
1⁄4 red bell pepper, diced
1⁄4 cup diced tomato
1⁄8 cup frozen corn, thawed
1 carrot, diced
1 celery, diced
1⁄2 avocado, diced
1 tablespoon shredded non-dairy rice, almond or soy cheese
1 corn tortilla, baked and sliced, or 1⁄2 cup baked corn tortilla chips
1 green onion, sliced
Fresh lime wedges
1 tablespoon cilantro, optional
1⁄2 tablespoon flaxseed meal

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy vegetarian or pre-cooked taco meat, canned beans and avocado. In salad bowl, toss baby greens with beans and thawed frozen corn. Top with 1/4 cup taco meat and sliced avocado. Serve with bean chips and salsa for extra crunch and flavor. Enjoy!