Chopped Taco Salad

• 1 pound Extra Lean Ground Beef Or Ground Turkey (if You Omit This, Add One Additional Can Of Beans)
• 2 Tablespoons Water
• 2 teaspoons Cumin, Divided
• 2 teaspoons Chili Powder, Divided
• 1 can (15 Oz. Can) Kidney Beans, Drained And Rinsed
• 1 head Romaine Lettuce, Coarsely Chopped
• 3 whole Medium Tomatoes, Seeded And Coarsely Chopped
• 1 cup Corn Kernels
• 1/2 cups Roasted Red Pepper, Coarsely Chopped
• 1/2 cups Pitted Large Black Olives, Coarsely Chopped
• 1 whole Red Onion, Coarsely Chopped
• 1 cup Fresh Cilantro Leaves
• 1 whole Zucchini, Chopped
• 1/2 cups Salsa Of Your Choice
• 1/3 cups Plain Low-fat Yogurt
• 1/2 teaspoons Salt
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Fresh Ground Black Pepper
• 1 whole Avocado, Peeled, Pitted And Coarsely Chopped
• 1 cup Crumbled Feta Cheese (optional)

1. If using ground beef or turkey, crumble it into a nonstick pan and cook over medium-high heat until browned and cooked through. Drain off the grease then return it to the pan over medium heat. Add 2 tablespoons of water to pan along with 1 teaspoon of cumin and 1 teaspoon of chili powder. Stir until meat is coated, then remove from pan heat and set aside to cool.
2. Combine beans, chopped lettuce, tomatoes, corn, red pepper, black olives, onion, cilantro and zucchini in a large bowl. In a smaller bowl, whisk together salsa, yogurt, remaining cumin and chili powder, salt, garlic and pepper.
3. Add meat into the bowl with the salad, if using. Add salsa yogurt dressing, and toss salad to coat. Add avocado and feta cheese, if desired. Serve immediately.
4. Nutrition Info per ~1.5 cup serving using 95% lean ground beef: 340 calories, 10 g fat, 33 g protein, 22 g carbohydrates, 7 g fiber

ground beef, water, cumin, chili powder, kidney beans, head romaine lettuce, tomatoes, kernels, red pepper, black olives, red onion, fresh cilantro, zucchini, salsa of, yogurt, salt, ubc, ubc, avocado, feta cheese

Taken from tastykitchen.com/recipes/salads/chopped-taco-salad/ (may not work)