Taco’s With Salad
Ingredients
| 15 | Taco shells |
| 2 | Garlic |
| 1 small bunch, Chop finely to yield 1/4 cup | Cilantro |
| 1 tsp | Olive Oil |
| Chop finely to yield 1/2 cup | Tomato – 1 nos |
| 1/2 nos – Chop finely to yield 1/2 cup | Cucumber |
| 1 nos – Slice them thin & long to yield 1/2 cup | Onion |
| 1/2 cup | Corn |
| to taste | Salt |
| Generous amount | Pizza Topper |
| 1/2 cup (Boiled) – Optional | Black Chickpeas |
| 1 tsp | Lemon Juice |
Instructions
| Step 1- | Soak chickpeas overnight. |
| Step 2- | Boil chick peas and keep it separately |
| Step 3- | Boil the corn. |
| Step 4- | Chop the vegetables as mentioned in the ingredients table. Measure it based on the measurements given in table. |
| Step 5- | Mix all the ingredients and refrigerate for minimum 1 hour (Optional step) |
| Step 6- | Serve them with taco’s. |
Note: DIP foods will provide you the base product, all other ingredients are not included.
