Recipes and Cooking Chopped Salad Taco 3.6 (19) These chopped salad tacos are loaded with six fresh ingredients. No cooking required to make this delicious Mexican recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 14, 2014 Print Share Share Tweet Pin Email Total Time: 20 mins Servings: 4 Yield: 8 softshell tacos Jump to Nutrition Facts Ingredients 1 15-16 ounce can pinto beans, drained but not rinsed 2 ears fresh sweet corn, kernels cut from cob (1 cup) 1 cup chopped zucchini 1 8 ounce container prepared guacamole or 1 cup homemade guacamole 8 6 inch flour tortillas ½ cup bottled salsa Directions In a medium bowl stir together beans, corn, and zucchini. Spread about 2 tablespoons of the guacamole onto each tortilla. Top with vegetable mixture and salsa. Fold in half to serve. Print Nutrition Facts (per serving) 440 Calories 16g Fat 60g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 440 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Sodium 1049mg 46% Total Carbohydrate 60g 22% Total Sugars 7g Protein 15g Vitamin C 10.6mg 53% Calcium 179mg 14% Iron 3.5mg 19% Potassium 459mg 10% Folate, total 71.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.