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🥗 Colorful Taco Salads

366 kcal · 30 min · 4 servings

Ingredients

• 100 g frozen peas
• 150 g mixed salad greens
• 2 firm tomatoes
• 1 red bell pepper
• 100 g corn kernels (from the can)
• 1 tbsp vinegar
• salt
• pepper from the mill
• 2 tbsp oil
• 100 g feta cheese
• 8 taco shells

Instructions

1. 1. Pour boiling water over the peas.
2. 2. Pour the peas into a colander.
3. 3. Rinse the peas under cold water.
4. 4. Let the peas drain well.
5. 5. Rinse the salad under running water.
6. 6. Remove any wilted or damaged leaves if necessary.
7. 7. Spin the salad dry.
8. 8. Rinse the tomatoes.
9. 9. Cut the tomatoes into quarters.
10. 10. Remove the seeds and the white pith.
11. 11. Dice the red flesh finely.
12. 12. Cut the bell pepper into quarters.
13. 13. Remove the seeds and the white membranes.
14. 14. Rinse the pepper pieces.
15. 15. Dice the bell pepper finely.
16. 16. Drain the corn from the can.
17. 17. Whisk vinegar, salt, pepper, and oil in a large bowl.
18. 18. Add the prepared salad to the dressing mixture.
19. 19. Add the diced bell pepper.
20. 20. Add the drained peas.
21. 21. Add the drained corn.
22. 22. Mix everything well together.
23. 23. Cut the feta cheese into small cubes.
24. 24. Gently fold the cheese cubes into the salad.
25. 25. Fill the taco shells with the salad.

Nutrition per serving

• kcal: 366
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 35 g