Fiesta Taquito Salad with Creamy Cilantro Lime Dressing
by Jackie C.
1 (20 oz.) package José Olé® Shredded Steak Taquitos
OR 1 (20 oz.) package of José Olé® Chicken Taquitos in Corn Tortillas, pan fried according to package directions
1 cup frozen corn kernels, thawed
1 (15 oz.) can black beans, drained and rinsed
4 plum tomatoes, seeded and chopped
1/2 cup sliced black olives
2 avocados, pitted and chopped
1 large head of romaine lettuce, cored, washed, and torn into bite-size pieces
DRESSING INGREDIENTS:
2 limes, juiced
1/2 cup prepared ranch dressing
1 cup loosely packed cilantro leaves
1/2 teaspoon salt
Slice each cooked Taquito into 6 pieces.
In an 8-quart mixing bowl, or two 4-quart bowls, combine all of salad ingredients, including sliced Taquitos. In a food processor or blender, combine dressing ingredients. Process for 10 seconds. Pour over salad. Toss and serve immediately.
Serves 8-10
OR 1 (20 oz.) package of José Olé® Chicken Taquitos in Corn Tortillas, pan fried according to package directions
1 cup frozen corn kernels, thawed
1 (15 oz.) can black beans, drained and rinsed
4 plum tomatoes, seeded and chopped
1/2 cup sliced black olives
2 avocados, pitted and chopped
1 large head of romaine lettuce, cored, washed, and torn into bite-size pieces
DRESSING INGREDIENTS:
2 limes, juiced
1/2 cup prepared ranch dressing
1 cup loosely packed cilantro leaves
1/2 teaspoon salt
Slice each cooked Taquito into 6 pieces.
In an 8-quart mixing bowl, or two 4-quart bowls, combine all of salad ingredients, including sliced Taquitos. In a food processor or blender, combine dressing ingredients. Process for 10 seconds. Pour over salad. Toss and serve immediately.
Serves 8-10