Taco Salad

Over the years I have been an avid reader of Mark Bittman's The Minimalist column on NYTimes.com.  One of my ultimate favorite posts was his "Summer Express: 101 Simple Meals Ready in 10 Minutes or Less".  In it, he has many great ideas for no-cook summer meals, but this salad is one I find myself making time and time again.  I love salads but sometimes you just want a break from the run of the mill.  This salad is the perfect answer and makes fresh, in season produce the star. 

Recipe: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese (preferably Cotija). Dress with olive oil, lime and chopped cilantro leaves.  Makes 3-4 servings.

If you are interested in checking out the 100 other amazing meals, click here.