Vegetarian Taco Salad

Whether you are following a vegetarian diet or just looking for ways to add more plant-based protein to your diet, this simple salad features all the best parts of a taco, packed with more fiber and nutrients.

Ingredients

1 cup cilantro leaves, chopped
6 ounces plain low-fat Greek yogurt
2 tablespoons lime juice
Pinch salt and black pepper
1 large head Romaine lettuce, rinsed and dried
2 medium tomatoes
1 avocado
½ cup frozen corn, thawed
½ cup canned black beans
½ cup canned pinto beans
Optional: 1 jalapeño pepper

Directions

1. In a medium bowl, thoroughly mix half of cilantro, yogurt, lime juice, salt and black pepper. Set aside.
2. Chop lettuce, tomatoes, avocado and jalapeño, if using. Toss lettuce, tomatoes and avocado with corn in large serving dish.
3. Create an open space in the center of the serving dish and place beans.
4. Over beans, place yogurt mixture. Over yogurt mixture, place chopped jalapeño, if using. Sprinkle the rest of the cilantro over the entire salad. Serve immediately.

*Recipe derived from The Academy of Nutrition And Dietetics (eatright.org)