Meatless Taco Salad

We've made so many salads in the last few weeks I'm trying to space them out with other content just to show that we don't only eat salads -- we really do eat other things! I made a conscious effort to not have any salads on the menu for next week and I've been working on finding some good recipes to highlight spring ingredients if spring ever arrives in Northeast Ohio. When I went back through the blog archives I was surprised that I haven't made more taco salad recipes, this one seems significantly more substantial than the Endive Taco Salad I posted five years ago.

I think the cheese and avocado in this was necessary to help cut through the seasoning. This would also be good with sour cream, but with the avocado it wasn't totally necessary.

Similar Recipes: Endive Taco Salad and Taco Pasta Salad.

Recipe slightly adapted from Saving Dessert.

-3 tablespoons extra-virgin olive oil
-2 cups romaine lettuce
-1 onion, diced
-2 cups of corn
-4 large tomatoes, diced
-1 cup long-grain brown rice, cooked 
-1 15-ounce can black beans, rinsed and drained
-1 tablespoon chili powder
-1 teaspoon Sriracha
-1 teaspoons dried oregano
-1/4 teaspoon salt
-1 cup shredded white cheddar cheese
-1 avocado, diced

Heat the olive oil in a medium skillet over medium heat. Add the diced onion, and corn kernels, stirring occasionally, for about five minutes. Add in the diced tomato, black beans, cooked rice, chili powder, Sriracha, 1 tablespoon water, 1 teaspoon oregano and salt. Continue to cook for about five-six minutes or until the tomatoes start to break down. If the mixture seems dry, add water by the tablespoon. Remove from the heat and allow to cool slightly.

Top the romaine lettuce with the bean and rice mixture along with the grated cheese, and avocado. This is also great served with tortilla chips!



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