Tex-mex taco salad

Prep 15 min
Total 15 min
Makes 4 Servings



2 tbsp
2 tbsp
canola oil
1 tbsp
pickled jalapenos, finely chopped
1 1/2 tsp
1 tsp
pickled jalapeno brine
4 cups
chopped romaine lettuce
540-mL can
black beans, drained and rinsed
3/4 cup
avocado, cut into wedges
1 cup
cherry tomatoes, halved
red onion, thinly sliced
2 cups


  • WHISK lime juice and canola oil with pickled jalapenos, honey and pickled jalapeno brine in a large bowl.
  • ADD romaine lettuce, black beans, corn kernels, avocado, cherry tomatoes and red onion. Toss until well coated. Divide among 4 plates and coarsely crush tortilla chips overtop.


Calories 360, Protein 11 g, Carbohydrates 44 g, Fat 18 g, Fibre 14 g, Sodium 452 mg. Excellent source of Vitamin C

Wine Pairings

Vegetarian taco salad
Pair it with: A fruity sipper.

This easygoing blend of vidal, reisling, gewürztramner and sauvignon blanc is a treat with this fun salad. In the glass expect ripe peachy aromatics with delicate nuances of elderflowers.

Our pick: Southbrook Connect Organic White, Ontario, $15.

Recipe Collections
Latest Recipes