Tex Mex Salad Bowls

Tex Mex Salad Bowls

These Tex Mex Salad Bowls are a flavourful and filling meal that’s perfect for a quick lunch or light dinner. You can customize them with your favourite Tex Mex ingredients and adjust the spice level to your preference.

Ingredients:

• Protein (choose one or two):

  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 pound ground beef, cooked and seasoned with taco seasoning

• Veggies:

  • 2 cups romaine lettuce, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1/2 red onion, diced (optional)
  • 1 jalapeno pepper, seeded and diced (optional)
  • 1 roma tomato, diced
  • 1 avocado, diced

• Toppings:

  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup crumbled queso fresco cheese
  • 1 cup chopped fresh cilantro
  • Lime wedges
  • Tortilla chips, broken into pieces

• Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 clove garlic, minced
  • Salt and pepper to taste

Cooking Guide:

1. Prepare the protein: If using chicken, cook the chicken breasts in a pot of boiling water until cooked through. Shred the chicken with two forks. If using ground beef, brown it in a skillet over medium heat, drain the fat, and season with taco seasoning according to package instructions.
2. Assemble the salad bowls: Divide the chopped romaine lettuce between bowls. Top with the chosen protein, diced vegetables, and cheese.
3. Make the dressing: In a small bowl, whisk together olive oil, lime juice, red wine vinegar, chili powder, cumin, paprika, garlic, salt, and pepper.
4. Serve: Drizzle the dressing over the salad bowls just before serving. Top with fresh cilantro, lime wedges, and tortilla chips.

Tips:

• For a vegetarian option, omit the meat and add an extra can of beans.
• Prepare the salad components in advance for a quick and easy lunch. Store the chopped vegetables, cooked protein, and cheese in separate containers in the refrigerator for up to 3 days.
• Adjust the spice level to your preference. Add a pinch of cayenne pepper to the dressing for a kick.
• For a creamier dressing, whisk in 1/4 cup of plain Greek yogurt.
• Get creative with the toppings! You can add sliced black olives, pickled jalapenos, salsa, or guacamole.