Ingredients:

For the Salad:

• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, diced
• 4 eggs
• 1/4 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

For the Taco Seasoning:

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste

For the Dressing:

• 1/4 cup plain Greek yogurt
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• Salt and black pepper to taste

Instructions:

1. In a small bowl, mix together the taco seasoning ingredients: ground cumin, chili powder, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Set aside.
2. In a large skillet, cook the corn kernels over medium heat until they begin to char slightly, about 5 minutes. Add the black beans to the skillet and toss them with the corn. Sprinkle 1 teaspoon of the taco seasoning over the corn and beans, stirring to coat evenly. Remove from heat.
3. In a separate pan, fry or poach the eggs to your preferred doneness.
4. In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, seasoned corn and black beans, diced avocado, shredded cheddar cheese, and chopped cilantro.
5. To make the dressing, whisk together the Greek yogurt, lime juice, chopped cilantro, salt, and black pepper in a small bowl.
6. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
7. Divide the taco salad into serving bowls and top each portion with a fried or poached egg.
8. Garnish with additional cilantro and serve with lime wedges on the side.
9. Enjoy this flavorful and protein-packed Breakfast Taco Salad as a delicious and satisfying start to your day!