No it’s not a triple twisting dismount off the balance beam. It’s a salad!
By now you’re all probably aware that Taco Bell is upgrading its menu. Surely you know this! I’m actually quite excited because I’ve been a big fan of their bean burritos since I was a kid.
So Taco Bell now makes a salad. It’s quite good. My daughter gave us coupons for two free Cantina Bowls – created by chef Lorena Garcia. It’s very fresh. I honestly had no complaints aside from the fact I don’t eat white rice.
You have crisp lettuce, black beans, corn and pepper salsa, (seasoned rice), pico de gallo, pureed avocado, and grilled chicken covered with a cilantro dressing.
I decided I could duplicate this at home with a personalized quick and easy approach.
Believe me, this ain’t rocket science.
1 head of romaine lettuce
1 small bag of frozen corn, thawed
1 can of black beans, rinsed
1 container of pico de gallo from my local supermarket
1 container of fresh salsa
1 container of pureed avocado with lime (it’s available here)
1 roast chicken
1 jar jalapeno ranch dressing
I washed and dried the head of lettuce and sliced it. Piled it on a plate. Arranged the rinsed beans, the corn, the pico de gallo, and the fresh salsa around the edges.
Whisked 2 heaping Tbs. of the jalapeno buttermilk ranch dressing into the avocado and poured it into the center. Topped the avocado with sliced chicken breast. No other dressing required.
Took me all of 15 minutes. Leave off the chicken if you don’t eat meat and you can decide the proportion of each ingredient.
If I wanted to take more time I could roast my own corn, cook my own black beans, puree my own avocado, make my own buttermilk ranch jalapeno dressing, slice up veggies for my own pico de gallo and make my own salsa, and grill my own chicken… no problem. But it’s super hot out today. Don’t want to use the stove or the oven nor do I feel like spending 4 hours preparing this simple salad.
Done and done! Yum!