Easy Taco Salad (PCOS Friendly Salad Recipe)

easy taco salad in a white bowl on countertop.

This PCOS friendly salad idea is based on a traditional taco salad. It combines fresh ingredients with those delicious flavors you love, plus it’s packed with protein and fiber to keep you satisfied!

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Course: Main Course, Salad

Keyword: healthy

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 483kcal

Ingredients

Toasted Corn

1 tbsp olive oil extra virgin
2 cup corn (frozen or canned) no salt added

Taco Meat

1 lb ground turkey lean
3 tbsp taco seasoning homemade or store-bought
15 oz can black beans drained and rinsed

Salad

16 oz iceberg lettuce shredded
1 pint cherry tomatoes halved
1 red bell pepper chopped
1 red onion chopped
2 oz queso fresco crumbled
1 avocado diced

Instructions

Toast The Corn:

Heat olive oil in a nonstick pan over medium heat. Add the corn (drained and rinsed if using canned corn) and stir occasionally until the corn turns slightly brown. Add salt to taste and transfer corn from the pan to a bowl.

Cook The Taco Meat

Add the ground turkey to the same pan you used to toast the corn. Cook over medium heat, using a wooden spoon or a silicone meat chopper to break apart the ground turkey as it cooks. Cook for about 5 to 10 minutes or until no longer pink. Drain the fat.
Add taco seasoning and drained/rinsed black beans. Stir until it's evenly distributed. Cover the pan and turn off the heat.

Assemble The Salad

Combine all of the salad ingredients in a large bowl: shredded iceberg lettuce, halved cherry tomatoes, chopped onion and bell pepper, diced avocado, and queso fresco.
Add toasted corn and taco meat to the salad. Serve with your favorite salad dressing.

Notes

I enjoy this cilantro lime salad dressing on top of this taco salad.

Store any taco salad leftovers in the fridge for 3 to 4 days. I’d recommend storing the meat and salad ingredients separately. This way, you can warm up the taco meat before adding it to the leftover salad.

If you prefer a spicy dish, add diced jalapenos or chiles to the salad or taco meat.

For more flavor, add cilantro, salsa and a squeeze of lime.

For more substitutions and variations, see the full blog post above.

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