Recipe
Salad
Hold-the-Meat Taco Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Place salad mix, kidney beans, black olives, cheese cubes, avocado and salsa in a large bowl. Cover and shake gently to toss.
- Mix drained liquid from salsa with sour cream. Add to bowl; cover and shake gently to toss.
- 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%