Taco Salad

Name: Taco Salad
Ingredients: 2 ears corn, husks and silk removed; 3 corn tortillas, cut into 16 wedges each; 3/4 cup nonfat plain yogurt; 2 limes; 1/3 cup fresh cilantro leaves; 1 1/2 tablespoons finely chopped and seeded jalapeno pepper; 1/2 teaspoon coarse salt; 1 pound ground turkey; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups); 1 cup canned black beans, drained and rinsed; 2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup); 1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup); 1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (1 1/2 cups)

15 ingredients

23 steps

Ingredients

2 ears corn, husks and silk removed
3 corn tortillas, cut into 16 wedges each
3/4 cup nonfat plain yogurt
2 limes
1/3 cup fresh cilantro leaves
1 1/2 tablespoons finely chopped and seeded jalapeno pepper
1/2 teaspoon coarse salt
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups)
1 cup canned black beans, drained and rinsed
2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup)
1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup)
1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (1 1/2 cups)

Directions

1

Bring a large saucepan of water to a boil over high heat.
2

Add the corn, and reduce heat to medium; simmer until the kernels are tender, 5 to 10 minutes.
3

Transfer the corn to a plate; let cool.
4

Slice the kernels off the cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
5

Preheat the oven to 350F.
6

Spread the tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes.
7

Remove from the oven; let cool, and set aside.
8

Make the dressing: In a medium bowl, whisk together the yogurt, juice from 1 lime, cilantro, jalapeno, and salt.
9

Set aside.
10

In a medium nonstick skillet, brown the turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes.
11

Stir in the chili powder, cumin, and juice from remaining lime.
12

Transfer the mixture to a large serving bowl.
13

Add the lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas.
14

Toss to combine well.
15

Drizzle with yogurt dressing; serve immediately.
16

(Per serving)
17

Calories: 233
18

Fat: 2g
19

Cholesterol: 37mg
20

Carbohydrate: 32g
21

Sodium: 207mg
22

Protein: 25g
23

Fiber: 6g