1 - 2 small tomatoesdiced (or 2 cups cherry toamtoes)
1/2small red onion finely diced
114 ozcan black beans,rinsed and drained
½cupgrated cheddar cheeseor feta
2ears of corn,shucked (see notes)
2avocadosdiced, or mashed for guacamole (see notes)
Fresh cilantro leavesroughly chopped (optional)
lime wedgesfor serving
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until slightly soft, about 4 minutes. Add the ground turkey, and use a wooden spoon or spatula to break it up. Cook unil browned and cooked through. Sprinkle the taco seasoning over the meat, and stir until combined. Add the salsa, stir to combine, and reduce heat to low. Simmer for 5 to 10 minutes, adding 1/2 cup of water if the mixture seems a bit dry.
In a small bowl, combine the mayonnaise, salsa, lime juice, salt, and tajín, if using. Mix well and set aside, or refrigerate if making ahead.
Assemble the salad: In the largest serving bowl you own, layer the lettuce on the bottom followed by the taco meat, diced tomato, red onion, black beans, cheese, corn kernels, and avocado (or dollops of guacamole). Drizzle the taco salad with the creamy salsa dressing and garnish with chopped cilantro, if desired. Serve with lime wedges and extra sauce.
Notes
Homemade Taco Seasoning
1 tbsp chili powder
2 tsp paprika powder
2 tsp ground cumin
1 tsp garlic powder
½ tsp dried oregano
1/4 tsp salt
1/4 tsp cayenne pepper
Makes 1 serving (approx. 2 tablespoons)Tajín is a seasoning mix of chili powder, dehydrated lime, and salt that you really need in your life. We shake this addictive Mexican seasoning over watermelon, eggs, tacos, margaritas, popcorn, and just about everything you can think of. Corn: You can use raw or grilled corn kernels for this recipe. To grill, preheat the grill to high. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly charred. Let the corn cool slightly before slicing the kernels off the cob.My quick GuacamoleIn a medium bowl, mash the avocados with a fork until almost smooth but with some chunks remaining. Add 1 minced garlic, juice of 1/2 a lime, 1 tablespoon chopped cilantro, and 1/2 teaspoon salt. Mix well to combine.
To Make Ahead: Cook the ground turkey and store in an airtight container. Refrigerate for up to 4 days. Grill the corn, and cut the kernels off. Chop the remaining vegetables and store all the veggies individually for up to 4 days in the fridge. Make the sauce and store, tightly covered in the fridge for up to 4 days. When ready to assemble the salad, make the guacamole.
To Store: Place any leftover salad in an airtight container in the refrigerator for up to 3 days. The lettuce might get a little wilted but it's still really good.