This salad is a great use for leftover beans (or pulled pork)—crunchy, fresh, yet satisfying enough to be a whole meal. I like to make taco salad in a week where I’ve made a large batch of beans and I’m craving something fresh.
INGREDIENTS
- 4 cups lettuce, chopped
- 1 cup beans, pulled pork, or ground beef
- 2 small tomatoes, chopped
- ½ cup corn, canned or fresh
- 2-3 scallions, finely chopped
- 1 cup tortilla chips, roughly crushed
- sharp cheddar or queso fresco, for sprinkling
DRESSING
- ¼ cup sour cream or yogurt
- juice of one lime
- salt and pepper
ADDITIONS
- cucumber
- jalapeno
- bell peppers
- grated carrots
- salsa
RECIPE
- Mix up the dressing and taste it.
- Adjust the salt, pepper, and lime to your liking.
- Mix the other ingredients in a large bowl.
- Pour the dressing over just before serving and toss to coat the salad evenly.
- Eat immediately, maybe with a few extra tortilla chips on the side.
Hello, my name is Janna. I'm a 5 years old. My Mom have done this blog for me. 
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