Chopped Taco Salad

Note/suggestions: This is the ultimate way to use leftover grilled meats and salsa. This is also gluten free and can be made dairy free if need be. Makes 4 hearty servings and is one of my kid's all time favorite lunch items.

Ingredients:
  • 1 head romaine lettuce or 3 romaine lettuce hearts
  • 1 bell pepper, diced
  • 1 cup frozen corn kernels-defrosted under warm water and drained well (leftover corn on the cob kernels can also be used after cutting off the cob)
  • 1.5 cup cooked black beans* (or one can black beans, drained well)
  • Left over grilled chicken or beef, diced* - about 2 cups worth
  • Corn tortilla chips, crushed - about 2 cups
  • 2cup shredded cheese, Mexican blend or cheddar cheese (omit if dairy free)
  • 1 cup salsa of choice
Optional additions: diced avocado; shredded carrots; chopped cilantro leaves, chopped onions, cherry/grape tomatoes, black olives.

Directions:
  1. Cut off the end of the lettuce heads. Using a sharp knife, cut thin ribbons of lettuce and put into a colander of salad spinner.
  2. Cut the bell pepper into a small dice. Add to lettuce. Add corn and black beans to lettuce too. Wash well and spin dry.
  3. Put the vegetables into a large bowl and add the meat, cheese, corn chips and toss well with the salsa. Add more salsa to just moisten the mixture.
  4. Portion into re-sealable containers and pack into a lunch box with an ice pack. I like to serve with fresh fruit for dessert.
*To cook beans: put 1 cup dried black beans into a slow cooker with four cups of cold water and 2 large cloves of garlic and set the dial to low. Let cook overnight or for at least 10 hours until the beans are tender but not mushy. Drain and rinse well. They can be stored in an air tight container in the refrigerator for up to one week. Season to taste as you use them. Tip: Do not salt the water you cook the beans in, it will make the beans tough.

*Another option for the meat is to sauté 1 pound ground turkey, beef or chicken with ½ cup of dehydrated onions, 1 Tbsp of ground coriander, 1 tsp dried oregano, 1 tsp garlic powder, salt and pepper to taste. Use a pinch of cayenne pepper if you want.