Brocco Taco Salad


1 (9-oz.) bag organic broccoli slaw mix
1 (15-oz.) can red kidney beans, rinsed and drained
1/2 cup celery, chopped
1/2 cup cucumber, chopped
2 Roma tomatoes, chopped
1/2 cup frozen corn, thawed
1/4 cup finely chopped red onion
1 recipe Taco Salad Dressing (click here)
1/4 cup low sodium salsa
Food for Life Sprouted Corn Tortillas

Prepare the Taco Salad Dressing and set aside.

In a large bowl, combine the broccoli slaw, kidney beans,
celery, cucumber, tomatoes, corn, and onion, tossing to mix
well.

Add salad dressing and salsa, tossing again to coat. (Salad can
be made up to this point 24 hours in advance, cover, and
refrigerate.)

Prepare Baked Tortilla Chips (click here)
with corn tortillas.

Serve Brocco Taco Salad over tortilla chips or garnished with
tortilla chips.

Makes 2 entree servings.