Taco Salad With Pinto Beans And Avocado Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the pinto beans, avocado, tomatoes, red onion, and corn.
• STEP 2.In a small bowl, whisk together the taco seasoning, salsa, lime juice, and olive oil.
• STEP 3.Pour the dressing over the salad and toss to combine.
• STEP 4.Serve the salad topped with crushed tortilla chips and fresh cilantro.
• STEP 5.Enjoy immediately or refrigerate for later.

Cooking Tips

• You can add cooked ground beef or grilled chicken to make it a heartier meal.
• Feel free to add other vegetables like bell peppers or cucumber for extra crunch and flavor.
• If you prefer a spicier salad, add some chopped jalapenos or a dash of hot sauce.

Storage and Serving

• This salad is best served immediately after preparing to maintain the crunchiness of the tortilla chips.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, you may need to add some fresh tortilla chips for added crunch.