Jul 14 2026
Restaurants›La Ristra New Mexican Kitchen›Taco Salad Recipe

Taco Salad Recipe

Inspired by La Ristra New Mexican Kitchen
Time30m
Serves4

fresh greens pinto beans pico de gallo guacamole poblano dressing

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Ingredients

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Salad Base

Protein & Beans

Toppings

Dressing

Method

Preparation

  1. 1

    Prepare the Salad Base

    In a large bowl, combine the chopped Romaine Lettuce, halved Cherry Tomatoes, diced Red Onion, and Corn. Toss gently to mix.

  2. 2

    Prepare the Pinto Beans

    If using canned Pinto Beans, drain and rinse them under cold water. If using cooked Pinto Beans, ensure they are warm or at room temperature.

  3. 3

    Make the Dressing

    Roast the Poblano Pepper over an open flame or in the oven until charred. Once cooled, peel and deseed the pepper. In a blender, combine the roasted Poblano, Greek Yogurt, Lime Juice, Olive Oil, Cumin, Salt, and Pepper. Blend until smooth.

Assembly

  1. 4

    Assemble the Taco Salad

    In the bowl with the salad base, add the Pinto Beans and toss gently to combine. Top the salad with Pico de Gallo and Guacamole.

  2. 5

    Dress the Salad

    Drizzle the Poblano dressing over the salad. Toss gently to coat all ingredients with the dressing.

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