recipe: taco salad



It's time for another installment of "recipe that came about because Kate was lazy."

I've been on a bit of a taco kick lately, but I always seem to face a shortage of taco shells. This problem paired with my unwillingness to drive out and buy shells resulted in this amazing new salad recipe that I can't stop eating. As usual, it's super easy and perfect for lazy people who don't like to spend a lot of time in the kitchen, like me!

Just combine a can of dark kidney beans (rinsed), one cucumber (cut into little pieces), two small tomatoes (cut into little pieces) and one pre-cooked ear of corn. Combine with a generous drizzle of flavored olive oil (I used garlic olive oil and it was delicious!!)

I took my last remaining taco shells (and any little broken bits that were stuck at the bottom of the package) and crushed them to make taco croutons. Sprinkle some croutons on top of each serving and you're done! I didn't mix the croutons into the salad because I didn't want them to get soggy while they were sitting in the fridge, but if you're planning on eating the whole salad immediately then, by all means, mix away! :)

I actually normally just make rice and bean tacos (see: laziness) but now that I tried salad-ifying tacos I want to include veggies in them more often!