The homemade tortilla chips are perfect for this salad. They are sturdy and provide a very satisfying crunch. You can swap the homemade chips for ones from the store if you’d like, but they won’t hold up as well in the salad.

Feel free to use whatever greens you have on hand. I used a combination of a salad mix and baby beet greens but any lettuce or greens will work well.

Taco Salad with Black Beans and Avocado

Serves 2 as a main

4 oz (about 5 ½ – 6 cups) greens

2 large radish, diced small

½ jalapeno, diced small

2 Tb green onions, sliced thin

⅓ cup cilantro, roughly chopped

1 can black beans, rinsed and tossed with a pinch of salt

1 avocado, diced

3 Tb lime juice

1 Tb olive oil

½ tsp salt

1 tray (about 6 tortillas) tortilla chips

In a large bowl, combine the greens, radish, jalapeno, green onion, and cilantro. Toss so that everything is combined and the herbs are evenly distributed. Add the black beans and avocado to the bowl and toss, breaking up any pieces of avocado that want to clump together. Toss with the lime juice, olive oil, and salt. Taste and make any adjustments to the lime and salt. Add the chips and toss so that they are distributed throughout.