Taco Salad

The girls gave this a 5 out of a 5 star rating.  They had fun crushing the Tostitos for their salad.  You can adjust the toppings for each child depending on what they like.  Danika prefers no tomatoes. ☺


2 cans black beans, slightly drained
1 pkg. Chi-Chi’s taco seasoning
½ cup water
1 pkg. baked Tostitos
½ pkgs. of broccoli slaw
Zest from 1 lime
Juice from 1 lime
1 t. honey
½ pkg. frozen corn
1 red pepper, diced
1 tomato, diced
1 small can black olives, sliced
1 small jar of taco sauce


Preheat oven to 400 degrees.  Line a baking sheet with no stick foil.  Place corn and red peppers on baking sheet.  Roast for approximately 20 to 30 minutes.  The corn and peppers should start to brown. 

In a small measuring cup mix lime juice, zest and honey together.  Pour juice over broccoli slaw and set aside.

In a small sauce pan add black beans, taco seasoning and water.  Depending on the texture you like, you can either leave beans whole or partially mash the beans.  Cook until well heated.

Assemble the salad, place broccoli slaw in the bottom of a bowl or plate.  Take one or two handful of Tostitos and crush with hand on top of slaw.   Next layer the beans, corn and red peppers, tomatoes and garnish with black olives and some taco sauce.