Taco Salad

Taco salad is always a favorite in our family and can be easily modified according to your personal tastes and what you have on hand.  Forego the traditional chemical-laden storebought dressings on top, and try one of the tasty and simple variations here!

Taco Salad
Makes 11-12 cups Salad
Prep Time: 15 Minutes

Ingredients:
One large head romaine lettuce, chopped
3-4 c. crock pot beans (black, pinto, or a combination)*
1/2 c. onion, chopped (sliced green onions may also be used for a milder flavor)
1/2 cup olives, sliced
1 large avocado, chopped
1 large tomato, chopped
1/2 c. salsa or pico de gallo
1/2 c. plain greek yogurt
1/4 c. chopped cilantro
juice from one lime

Directions:
Lightly toss salad ingredients together. Serve in a taco bowl, or on a plate with a small handful of tortilla (non GMO) or bean and rice chips crushed on top.  Garnish with a sprinkling of shredded
cheese if desired.

*2 cans beans, drained and rinsed may also be substituted, but you will lose a lot of the flavor from the crockpot bean recipe