This recipe combines pantry ingredients to make a luscious main dish salad. If you don’t have lettuce, cilantro, or an avocado on hand, it’s still quite tasty without them.
Course
Salad
Cuisine
Mexican
Keyword
Taco Salad
Yields4servings
AuthorRobin Robertson
Ingredients
116-ounce jar tomato salsa (mild or hot)
115-ounce can black beans, drained and rinsed
1cupfrozen corn kernels, steamed or 1 (8-ounce) can corn kernels, drained
1/4cupchopped scallions
1/4cupchopped fresh cilantro
4cupscoarsely chopped romaine lettuce
1 1/2cupschopped plum tomatoes (or more tomato salsa)
2cupstortilla chips, plus more to serve
1ripe Hass avocado, peeled, pitted, and chopped
1/2cupvegan sour cream, optional
1cupshredded vegan cheddar cheese, optional
Instructions
In a bowl, combine the salsa, beans, and corn. Stir in the cilantro and scallions and mix well.
Divide the lettuce equally among four shallow bowls. Top equally with the black bean mixture. Top each serving with the tomato, chips, avocado, and sour cream and/or cheese, if using.