Taco Salad

1 can Corn, kernel, drained
1 can Black beans, drained and rinsed
¼ cup Red onion, chopped
¼ cup Roasted red peppers, diced
2 tbsp Cilantro, chopped
1 cup Romaine lettuce
1 tsp Roasted jalapenos (optional)
4 oz Corn tortilla strips
4 oz Lite ranch
1/8 tsp Chipotle (Myers base)

1. Mix the first five ingredients in a bowl to prepare the salsa.
2. In a bowl, mix the ranch and the chipotle base to make the chipotle ranch dressing.
3. Over the lettuce, add some of the black bean and corn salsa and serve with the chipotle dressing.
4. Top with the corn tortilla strips.

Optional: Roasted jalapenos can be added to the salsa if desired. Grilled chicken breast can be added if desired.

Chef Notes: The salad can be served on a platter when preparing a large portion

Nutrition Facts: 1 serving – Calories: 214, Fat: 10.8g, Sat Fat: 2.2g, Sodium: 69mg, Crabs: 25.7g, Protein: 6g

Provided by: Cathlyn Rivera, RD, Sarasota Memorial Health Care System Registered Dietitian