Crunchy Tex Mex Salad with Pinto Beans
A classic taco salad is one of our favorite back-pocket meals. This version is vegetarian with spiced pinto beans, corn, and a sweet and spicy dressing. It's a
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Spoon
- Airtight container
- Serving bowl
- Plate
Ingredients
- 1 1/2 Tbsp Vinegar, red wine
- 1 Tbsp Adobo sauce (usually found with canned chipotle peppers)
- 1 Tbsp Honey
- 1/2 tsp Paprika, smoked
- 3 Tbsp Oil, cooking
- 1 tsp Cumin, ground
- 1 tsp Coriander, ground
- 1 tsp Paprika, smoked
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 1 Bell peppers, any color, diced
- 8 oz Lettuce, any crisp variety like iceberg or Boston leaf, shredded
- 4 Tomatoes, Roma , chopped
- 1 Avocados, diced
- 1 can Olives, black and sliced (4 oz / 113 g), drained and rinsed
- 1 can Beans, pinto (14 oz / 397 g), drained and rinsed
- 1 cup Corn kernels, frozen
- 1 Tbsp Oil, cooking
- 4 oz Cheese, Colby Jack or cheddar, shredded (look for pre-shredded to save time)
- 4 cups Tortilla chips
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