The key to this salad is the cooked kidney bean and vegetable mixture. A few years ago in the frozen food section, I discovered Hanover Latino Blend Vegetables (16 oz. bag) which includes corn, black beans, onions, green peppers, and red peppers. This combination of vegetables is perfect for a taco salad. Cooking/frying the kidney beans in salt and pepper changes the flavor in a way that compliments the salad.
The following recipe usually feeds 3 people in our household. The kidney beans are high in fiber. The romaine lettuce, tomatoes, and mixed vegetables are low in calories. The cumin enhances the mexican flavor, as does the salsa and cheddar jack cheese. The optional honey french dressing adds a little sweetness to accompany the salty of the kidney beans.
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Favorite Recipe: Taco Salad with Kidney Beans, Latino Vegetables, and Salsa