Vegetarian Taco Salad
Serving Size / Yield
- 16 oz. kidney beans, rinsed and drained
- 8 3/4 oz. corn, drained
- 4 oz. green chilies
- 2-3 roma tomatoes, diced
- 3 green onions, sliced
- 1 Tbs. taco seasoning
- 1/3 C. light sour cream
- 4-5 C. mixed greens, shredded
- 5 oz. baked corn tortilla chips, broken
In a large bowl, combine the beans, corn, green chilies, tomatoes, green onions, taco seasoning, and sour cream. Gently stir to combine well. Toss in the mixed greens and mix well.
On plates, put some chips and top with taco mixture.