Taco salad has long been one of my favorite dishes. My mother used to construct it on a bed of tortilla chips, complete with lettuce, seasoned ground beef, salsa, and plenty of cheese. It is now one of my staple meals, though my own recipe has changed from my mother’s “original.” It’s easy to modify ingredients, so it’s usually not the same salad twice in a row. Every time I make anything even remotely Mexican, I whip up my famous black beans—to either serve on the side, on top, or all over! They are very easy to make, and incredibly delicious. This recipe is one of my latest taco salad combinations.
Taco Salad
Mixed greens
Package of precooked oven-roasted chicken
Green pepper, sliced
Avocado, sliced
Tomato, sliced
Corn, baked (instructions below)
Cilantro, chopped
Shredded cheese
Tortilla chips
Baking ears of corn:
Preheat oven to 375º. Husk corn, leaving attached at the base of the cob. Pull husks back up around corn. Wrap each ear loosely with aluminum foil. Put ears in a single layer onto a baking pan. Bake 45-50 minutes or until corn is tender when pierced and very hot.
Christina’s Famous Black Beans
1 can black beans
1 clove garlic, chopped
1 T cilantro, chopped
½ t cayenne pepper
Salt to taste
Combine beans and garlic in a saucepan and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer 5 minutes and serve.
