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!
Yum! Fresh Mex my personal favorite type of food.
XXOO Kat
Looks yummy!
Yum. I could eat that right now - for breakfast!
Oh, my! That looks tasty, Julia!
I wish I could snap my fingers and this salad would just magically appear in front of me.
SNAP!
SNAP!
(sob….it’s not working!)
SNAP!
Sigh. It didn’t work. I’ll be over in 5 hours for dinner…..
Mine too, Kat! Fortunately California has great Mexican food!
Thanks Amber, Casey and Juli - and super easy!
Okay, Pen, catch the redeye! I’ll save you some.
Apparently we have a Taco Bell here in the local mall now, but have to say I haven’t been. I think it’s because it’s in the ‘food court’ with all the other fast food outlets and I do try and avoid that place in favour of the proper restaurants … food snob, I know (sighs)
Your salad looks divine
I made a salad dressing at the weekend with 1 whole chilli (not deseeded), olives, lemon zest, juice of half a lemon, tomatoes, touch of basil, grated ginger and extra virgin It’s funny, Ishbel has something called Laryngeal Dystonia. ‘I’ may have heard of it. It gives ISh a croaky voice and every few months she needs to go and get injections into her vocal chords (that stuff that smooths out the wrinkles) Apparently it’s an expensive treatment I reckon it’s just as cheap if they were to inject red hot chilli solution in there - seems to work and I forgot I hadn’t de-seeded, what!!!!!!!
That looks so very yummy…I’m coming over next time you make it..LOL
Come on over, Savannah!
Your dressing sounds great, Tom, and yes, apparently you did fix Ishbel’s vocal cords. We use chili paste to numb up itchy insect bites. Hurts so good!
You had me till the chicken….;) But I’m sure it could be left off.
Ah, but Sandra, you can leave the chicken off - I have both photos!