Chorizo Taco Salad
This Chorizo Taco Salad is a bold and refreshing twist on a classic, featuring spicy turkey chorizo, black beans, corn, and crisp romaine lettuce. A cool, creamy ranch dressing balances the heat, while fresh cucumber adds a crunchy, refreshing contrast. Packed with protein and flavor, this salad is a quick and satisfying meal that comes together in just 20 minutes—perfect for busy weeknights.
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
Pantry
1 15-oz can Black Beans
1 15-oz can Corn
Fridge and Freezer
1 cup Ranch Dressing
1 Cucumber
1 lb Ground Turkey Chorizo, thawed
1 head Romaine Lettuce
Directions
Wash hands with soap and water. Wash and dry the produce. Drain and rinse the cans of beans and corn.
Heat a little oil in a large skillet over medium-high heat. Cook the chorizo, breaking up with a spatula, until browned.
Meanwhile, chop the lettuce, and divide into 4 bowls.
Peel, seed, and chop the cucumber and add to a medium bowl along with the beans and corn, stir to combine. Sprinkle on top of each bowl of lettuce.
Drizzle each salad with ranch and top with the chorizo. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
<ul><li>See how to peel cucumbers here: https://www.youtube.com/watch?v=f99iaiK1Xe0</li></ul>