Ingredients:

  • 4 cups romaine lettuce, chopped (approx. 120g)
  • 1 cup cherry tomatoes, halved (approx. 150g)
  • 1 cup canned black beans, drained and rinsed (approx. 240g)
  • 1 cup corn (fresh, frozen, or canned) (approx. 150g)
  • 1 avocado, diced
  • 1 cup shredded cheddar cheese (approx. 115g)
  • 1/2 cup red onion, finely chopped (approx. 75g)
  • 1/2 cup cilantro, chopped (optional)
  • 1 lb ground beef, turkey, or plant-based protein (approx. 450g)
  • 1 packet taco seasoning (or homemade seasoning blend)
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons lime juice (30ml)
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions:

  1. Heat skillet over medium heat. Add protein and cook until browned, breaking it apart with a spatula. Stir in taco seasoning and a splash of water; cook until thickened.
  2. In a large mixing bowl, combine the chopped romaine, cherry tomatoes, black beans, corn, avocado, cheddar cheese, red onion, and cilantro.
  3. In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper until well combined.
  4. Pour the dressing over the salad base and toss until evenly coated. Top with the cooked protein.
  5. Divide into serving bowls and enjoy immediately!