Hold-the-Meat Taco Salad

Recipe

Salad
Hold-the-Meat Taco Salad

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User Rating

4 out of 5 stars
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1 ratings

Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 (10 oz) pkg classic romaine salad mix
1 (15 oz) can Hy-Vee dark red kidney beans, rinsed and drained
1 (3.8 oz) can Hy-Vee sliced black olives, drained
1 (8 oz) pkg Hy-Vee Colby jack cheese cubes
1 large avocado, peeled, pitted and chopped
1 c. Hy-Vee Select mild black bean and corn salsa, drained, liquid reserved
½ c. Hy-Vee light sour cream
crushed Hy-Vee tortilla chips, optional

Directions

  1. Place salad mix, kidney beans, black olives, cheese cubes, avocado and salsa in a large bowl. Cover and shake gently to toss.
  2. Mix drained liquid from salsa with sour cream. Add to bowl; cover and shake gently to toss.
  3. Serve with crushed tortilla chips, if desired.

Nutrition facts

Servings

340 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 40mg
  • Sodium: 840mg
  • Total Carbohydrates: 24g
  • Protein: 16g

Daily Values

0%
Vitamin A 60%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 40%