HEINZ Beans Canada: Taco Salad Stack

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Taco Salad Stack

Prep time: 15 minutes
Cooking time: 0

Nutritional Information

Per serving: 148 Calories, 7.4 g protein, 6.0 g fat, 17.7 g carbohydrate, 3.4 g fibre, 271 mg sodium. Excellent source of vitamin C (42% DV).


6 cups (1.5 L)	shredded Romaine lettuce
1 ½ cups (375 mL)	each chopped tomato and green pepper
1 cup (250 mL)	corn kernels
1 can (14 oz/398 mL)	HEINZ^® Chili Style Baked Beans
¾ cup (175 mL)	plain low-fat yogurt
3 tbsp (45 mL)	each light mayonnaise and chopped fresh coriander
1 ½ tsp (7 mL)	chili powder
1 cup (250 mL)	shredded low-fat Cheddar cheese
1 cup (250 mL)	crumbled nacho chips
½ cup (125 mL)	taco sauce or salsa (optional)
¼ cup (50 mL)	chopped green onion

Layer half of the lettuce in a tall-sided glass bowl. Top with half of the tomato, green pepper and corn. Repeat layers. Spoon beans over the vegetable layer.

Stir the yogurt with the mayonnaise, coriander and chili powder. Spoon this mixture over the bean layer. (To make ahead prepare up to this point and reserve, covered, in the refrigerator for up to 8 hours.)

Top with Cheddar cheese and nacho chips. Spoon the taco sauce (if using) into the centre of the dish. Sprinkle with green onion. Serve immediately.

Makes 12 servings.

For a no-cooking-required vegetarian supper, this salad will serve 6 easily.

For less sodium, omit the nacho chips and use a lower sodium cheese.

For a meatier salad, use leftover cubed chicken in the salad, layered on top of the lettuce.

For even more Mexican flavour, add a layer of taco-seasoned, lean beef to the salad.