Light Taco Salad
Yields: 4 servings Prep: 15 min
Ingredients
- 4 cups green salad
- 2 cups cooked quinoa cooked in reduced-sodium broth
- 1 15-oz. can pinto beans, drained and rinsed
- 1 cup chopped, grilled or shredded chicken
- 2 bell peppers, seeded and chopped
- 1 avocado, chopped
- 1/4 cup shredded cheese
- 1 cup salsa
- 2 Tbsp chopped fresh cilantro
- Salt and pepper
- Hot sauce, if desired
Directions
- Divide greens into four bowls. In a large bowl, gently toss together remaining ingredients, except hot sauce.
- Divide bean mixture among bowls with greens. Top with hot sauce, if desired.
