Taco Salad Recipe
crisp tortilla bowl, black beans, cherry tomato, corn, red onion, grilled asparagus, charred jalapeño and red pepper, yellow cheddar, avocado, green goddess dressing, sliced radish
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Ingredients
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Tortilla Bowl
Salad Ingredients
Method
Prepare Tortilla Bowls
- 1
Preheat the oven to 375°F (190°C).
- 2
- 3
- 4
Bake in the preheated oven for 10-12 minutes, or until crispy and golden.
- 5
Remove from the oven and let cool slightly before removing from the bowls.
Prepare Salad Ingredients
- 6
Rinse and drain the black beans. Set aside.
- 7
Halve the cherry tomatoes and set aside.
- 8
If using frozen corn, cook according to package instructions. If using canned corn, drain and rinse.
- 9
Finely chop the red onion.
- 10
Grill the asparagus until tender and charred, then chop into bite-sized pieces.
- 11
- 12
Dice the red bell pepper.
- 13
Grate or shred the yellow cheddar cheese.
- 14
Slice the avocado in half, remove the pit, and scoop out the flesh to slice.
- 15
Thinly slice the radishes.
Assemble the Salad
- 16
In each tortilla bowl, layer the black beans, cherry tomatoes, corn, red onion, grilled asparagus, charred jalapeño, red bell pepper, and yellow cheddar cheese.
- 17
Top with sliced avocado and radishes.
- 18
Drizzle green goddess dressing over the top.
- 19
Serve immediately and enjoy your delicious taco salad!