I don’t know about you but growing up Taco Salad was a deep-fried tortilla, greasy ground beef, a little iceberg lettuce, and your typical tomatoes, cheese and sour cream. Bleck!
It is time to toss that artery-clogging “salad” out with a Plant-Based transformation!
This Taco Salad is healthy, plentiful in fiber, protein, and phytochemicals and just plain delicious! It is also easily customizable to accommodate various allergies or taste preferences.
Taco Salad
Ingredients
- Lettuce ( prefer a mix of greens and romaine)
- Cooked Beans (I use pinto, black beans or Taco Lentils)
- Cooked Grains (I use leftover Mexican Rice, quinoa or Quinoa Tacos)
- Cooked Corn (I just buy organic frozen corn)
- Pico de Gallo or salsa
- Avocado, sliced
- Lime Juice
- Crispy Corn Tortillas* or Tortilla chips (Optional)
Do
- Layer all ingredients into a large bowl (I use a serving bowl for me) except the tortillas/chips.
- Toss the salad so everything is well mixed and add a few chips for crunch.
*To make Crispy Corn Tortillas use soft corn tortillas, sprinkle with life and seasonings of your choice. Cut tortillas into thin strips and bake for about 10 minutes at 350° or until crisp.
Serve
This is an easy “buffet night” dish. It can be made quickly with leftovers or canned/packaged ingredients. If you are traveling with this for a potluck add the salsa, avocado and lime juice just before serving.
What is your favorite way to eat Taco Salad?
