Quick & Easy Recipe
30-Minute Meal: Mexican Taco Salad With Pinto Beans & Avocado
The fresh flavours of tomato, avocado and coriander/cilantro form the basis of Mexican cuisine and are combined here in a nutritious salad with pinto beans and crunch taco pieces. If you want a dressing, simply add a little good olive oil combined with freshly squeezed lime juice.
2 firm, ripe avocados
2 1/2 cups canned pinto or kidney beans
3 ripe tomatoes
Scant 1/3 cup stoned black olives, sliced
1 red onion, thinly sliced
Leaves from a small bunch of fresh coriander/cilantro, roughly chopped
1 crisp lettuce, shredded
8 stoneground yellow corn taco shells (preferably organic)
Preheat the oven to 350 degrees.
Cut the avocados in half and remove the stones. Use a tablespoon to scoop out the flesh in one piece and slice it into wedges. Put it in a large bowl with the beans.
Cut the tomatoes in half, squeeze out and discard as many seeds as possible and thinly slice the flesh. Put in the bowl with the beans and avocados. Add the olives, onion, coriander/cilantro and lettuce and gently toss to combine.
Put the taco shells on a baking sheet and cook in the preheated oven for 8-10 minutes, until crisp. When cool enough to handle, roughly break each taco shell into pieces and add to the bowl of salad. Gently toss to combine, being careful not to break up the taco pieces, and serve immediately.
Credit: Easy 30-Minute Meals. $19.95, Ryland Peters and Small.
Photo credit: Ryland Peters & Small