Taco Salad Recipe

Prepare greens

Rinse and thoroughly dry the mixed salad greens. Roughly chop larger leaves if desired. Place 6 cups of the greens in a large salad bowl and set aside.

Sprinkle 1 cup of shredded Colby Jack cheese evenly over the greens and lightly toss to distribute.

Combine ingredients

In a medium bowl combine 1 cup drained black beans, 1 cup drained corn, 1/2 cup finely diced red bell pepper, and 1/4 cup finely diced red onion.

Add 2 tablespoons chopped cilantro, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine.

Taste and adjust seasoning—add more lime or salt if needed. Let sit 5–10 minutes at room temperature to allow flavors to meld.

Make pico

In a small bowl mix 1 cup finely diced tomatoes, 1/4 cup finely diced onion, 1 minced jalapeño (seeded if you prefer less heat), and 2 tablespoons chopped cilantro.

Add 1 tablespoon fresh lime juice and 1/4 tsp salt. Stir, taste, and adjust lime or salt if needed. Let rest 5 minutes for flavors to marry.

Assemble salad

To assemble, spoon the corn and black bean salsa over one side of the greens and place a generous scoop of pico de gallo on another section so each diner can combine as they like. Scatter tortilla chips or strips across the top or serve on the side.

Add dollops of sour cream or Greek yogurt and drizzle 1/2 cup salsa or your preferred dressing over the salad if desired. Finish with a few dashes of hot sauce if using.

Toss lightly just before serving so chips remain somewhat crunchy. Serve immediately.