Chopped Taco Salad

By Addie

A truly easy dinner idea for hot summer days! You can add some lean ground beef or turkey if you choose, or you can go vegetarian and spend less time in the kitchen!

Ingredients

• DRESSING:
• 1 pound Extra Lean Ground Beef
• 2 Tablespoons Water
• 2 teaspoons Cumin, Divided
• 2 teaspoons Chili Powder, Divided
• 1 can (15 Oz. Can) Kidney Beans, Drained And Rinsed
• 1 head Romaine Lettuce, Coarsely Chopped
• 3 whole Medium Tomatoes, Seeded And Coarsely Chopped
• 1 cup Corn Kernels
• 1/2 cup Roasted Red Pepper, Coarsely Chopped
• 1/2 cups Pitted Large Black Olives, Coarsely Chopped
• 1 whole Red Onion, Coarsely Chopped
• 1 cup Fresh Cilantro Leaves
• 1 whole Zucchini, Chopped
• ..................................................
• 1/2 cup Salsa Of Your Choice
• 1/3 cup Plain Yogurt
• 1/2 teaspoons Salt
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Fresh Ground Black Pepper
• ..................................................
• 1 whole Avocado, Peeled, Pitted And Coarsely Chopped
• 1 cup Crumbled Feta Cheese (optional)

Preparation

Step 1

If using ground beef or turkey, crumble it into a nonstick pan and cook over medium-high heat until browned and cooked through. Drain off the grease then return it to the pan over medium heat. Add 2 tablespoons of water to pan along with 1 teaspoon of cumin and 1 teaspoon of chili powder. Stir until meat is coated, then remove from pan heat and set aside to cool.

Combine beans, chopped lettuce, tomatoes, corn, red pepper, black olives, onion, cilantro and zucchini in a large bowl.

Make dressing: In a smaller bowl, whisk together salsa, yogurt, remaining cumin and chili powder, salt, garlic and pepper.

Add meat into the bowl with the salad, if using. Add salsa yogurt dressing, and toss salad to coat. Add avocado and feta cheese, if desired. Serve immediately.