With this easy combination of corns, beans, shallots, jalapeños, and tomatoes, you can top just about anything and make it taste great. Paired with a homemade avocado yogurt vinaigrette and a crisp tortilla shell served over lettuce, this is the ultimate salad! Large and filling too!
Ingredients
For the topping:
10.5 oz container cherry tomatoes
1 can of black beans
1 can of yellow corn
1 jalapeno, diced
2 shallots, diced
1/2 tbsp canola oil
Salt and pepper to taste
For the dressing:
1/2 avocado
2 tbsp plain Greek yogurt
2 tsp sherry vinegar
2 limes
Salt and pepper to taste
For the salad:
1 head of romaine lettuce
1/2 of remaining avocado, diced for topping
Sprinkle of shredded Mexican cheese
2 flour tortillas
Directions
For the topping:
- Heat canola oil in a skillet until it is shimmering. Then, add diced shallots, jalapeño, and corn. Sprinkle with salt and pepper.
- Cook for about 4 minutes. Then, drain and rinse can of black beans. Add it to the mixture until heated through, approximately 1 minute.
- Take the skillet off the heat and add in tomatoes. Stir. Add a little more salt and pepper, to taste.
For the dressing:
- Slice avocado in half. Mash up in a bowl.
- Add in the juice of two limes (or less, to taste), 2 tbsp Greek yogurt, and 2 tsp sherry vinegar. Whisk until it creates a smooth, creamy consistency. Add in salt and pepper, to taste.
For the salad:
- Chop the romaine lettuce.
- Toss in the dressing
- Spray the tortilla with canola oil and sprinkle with salt. Bake in the oven at 400 degrees F until light and crispy, about 15-20 minutes. Or cook in the air fryer at 350 degrees F for 15 minutes.
- Layer the salad with the crispy tortilla on the bottom, then the dressed lettuce, then the tomato, bean, corn mixture. Sprinkle with fresh, diced avocado, Mexican shredded cheese, and a spritz of lime juice.
- Enjoy!
Weight Watchers Freestyle SP: 11 points for one serving (about 2 large servings total). 8 points if you ditch the tortilla! Points were calculated using the Recipe Builder on the WW app.
Print a copy for your recipe binder:
Vegetarian Mexican Taco Salad with Avocado Vinaigrette
Ingredients
For the topping:
- 10.5 oz container cherry tomatoes
- 1 can of black beans
- 1 can of yellow corn
- 1 jalapeno, diced
- 2 shallots, diced
- 1/2 tbsp canola oil
- Salt and pepper to taste
For the dressing:
- 1/2 avocado
- 2 tbsp plain Greek yogurt
- 2 tsp sherry vinegar
- 2 limes
- Salt and pepper to taste
For the salad:
- 1 head of romaine lettuce
- 1/2 of remaining avocado, diced for topping
- Sprinkle of shredded Mexican cheese
- 2 flour tortillas
Instructions
For the topping:
- Heat canola oil in a skillet until it is shimmering. Then, add diced shallots, jalapeño, and corn. Sprinkle with salt and pepper.
- Cook for about 4 minutes. Then, drain and rinse can of black beans. Add it to the mixture until heated through, approximately 1 minute.
- Take the skillet off the heat and add in tomatoes. Stir. Add a little more salt and pepper, to taste.
For the dressing:
- Slice avocado in half. Mash up in a bowl.
- Add in the juice of two limes (or less, to taste), 2 tbsp Greek yogurt, and 2 tsp sherry vinegar. Whisk until it creates a smooth, creamy consistency. Add in salt and pepper, to taste.
For the salad:
- Chop the romaine lettuce.
- Toss in the dressing
- Spray the tortilla with canola oil and sprinkle with salt. Bake in the oven at 400 degrees F until light and crispy, about 15-20 minutes. Or cook in the air fryer at 350 degrees F for 15 minutes.
- Layer the salad with the crispy tortilla on the bottom, then the dressed lettuce, then the tomato, bean, corn mixture. Sprinkle with fresh, diced avocado, Mexican shredded cheese, and a spritz of lime juice.
