{Lunch} Meatless Taco Salad

Here’s a simple salad to throw together on a Saturday. Sometimes my day off is very hectic; other times it is very lazy. Whichever way it is for you today, remember not to grab a brown bag of fast food! This salad is a cinch to make. Enjoy!

Ingredients:

  • 1 cup organic, whole grain chips (mine have only three ingredients: whole organic corn, sunflower oil, and salt)
  • 2 cups shredded romaine lettuce
  • 1 cup prepared black beans
  • 1 cup fresh corn (or frozen and thawed)
  • 1/2 red bell pepper, chopped
  • 1/2 cup sharp cheddar cheese
  • homemade salsa to taste
  • plain Greek yogurt (optional)
  • 1 tsp cumin
  1. Preheat oven to 400 degrees. Lay chips out on baking sheet. Sprinkle with cumin.
  2. Bake chips 3-5 minutes until extra crispy and fragrant. Remove from oven.
  3. In a large bowl, combine chips, lettuce, beans, corn, pepper,  and cheese. Toss to combine.
  4. Top with salsa and plain Greek yogurt (if you’re craving sour cream)
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