Tuesday, June 28, 2011

Taco Salad

This is a great salad for summer time.  You could serve this in a crispy shell or with tortilla strips.  I have neither on hand, so we just went without.  Ths salad was just fine without any kind tortilla crispyness, but I am sure it would be even better with the tortilla strips.

4 cups iceburg and romaine lettuce
1 small can sliced black olives, drained and rinsed
1/4 cup shredded cheddar cheese
1 cup black beans, drained and rinsed
1/2 cup vegetarian crumbles, cooked
2 tablespooons light sour cream
2 tablespoons salsa
  1. Toss and eat!!! Yummy and simple!!

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