Beef Taco Salad with Black Beans, Corn, and Avocado

Ingredients

• lean ground beef (93% lean) 3 oz
• black beans (cooked) 1/4 cup
• corn kernels 1/4 cup
• romaine lettuce 1 cup
• avocado 1/4 medium
• salsa 1 tbsp

Method

1. Prepare Ingredients. Wash and chop the romaine lettuce into bite-sized pieces. Cut the avocado in half, remove the pit, and scoop out half of the avocado flesh. Set aside. Measure out the black beans, corn kernels, and salsa.
   Tip: To prevent avocado from browning, you can sprinkle a little lime or lemon juice on it.
2. Cook the Ground Beef. Heat a non-stick skillet over medium heat. Add the 3 oz of lean ground beef. Cook, breaking it apart with a spatula, until fully browned and no longer pink, about 7-8 minutes. Drain any excess fat if necessary.
   Tip: Use a spatula to break the beef into small crumbles for even cooking.
3. Warm the Black Beans and Corn. In a small saucepan or microwave-safe bowl, warm the black beans and corn kernels until heated through, about 2-3 minutes. Stir occasionally to ensure even heating.
   Tip: If using canned beans or corn, rinse them under cold water before heating to reduce sodium.
4. Assemble the Salad. In a large bowl, combine the chopped romaine lettuce, cooked ground beef, warmed black beans, and corn. Dice the avocado and add it to the bowl. Drizzle with salsa and gently toss all ingredients together until well mixed.
   Tip: Toss gently to avoid mashing the avocado.
5. Serve and Enjoy. Divide the salad evenly between two plates or bowls. Optionally, garnish with additional salsa or fresh herbs if desired. Serve immediately for the best taste and texture.
   Tip: Serve with a lime wedge on the side for extra zest.

Pro tips

• Use lean ground beef (93%) to keep fat content moderate while maintaining flavor.
• Rinse canned black beans and corn to reduce sodium and improve taste.