Tex-mex taco salad

13

PREP TIME

15 min

TOTAL TIME

15 min

Makes

4 Servings

Tex-mex taco salad

Tex-mex taco salad. Photo, Erik Putz.

Add a little Southern spice to dinner with this hearty vegetarian taco salad.


Ingredients

  • 2 tbsp lime juice
  • 2 tbsp canola oil
  • 1 tbsp pickled jalapenos , finely chopped
  • 1 1/2 tsp honey
  • 1 tsp pickled jalapeno brine
  • 4 cups chopped romaine lettuce
  • 540-mL can black beans , drained and rinsed
  • 3/4 cup corn kernels
  • 1 avocado , cut into wedges
  • 1 cup cherry tomatoes , halved
  • 1/4 red onion , thinly sliced
  • 2 cups corn tortilla chips

Instructions

  • WHISK lime juice and canola oil with pickled jalapenos, honey and pickled jalapeno brine in a large bowl.
  • ADD romaine lettuce, black beans, corn kernels, avocado, cherry tomatoes and red onion. Toss until well coated. Divide among 4 plates and coarsely crush tortilla chips overtop.

Nutrition (per serving)

  • Calories
  • 360,
  • Protein
  • 11 g,
  • Carbohydrates
  • 44 g,
  • Fat
  • 18 g,
  • Fibre
  • 14 g,
  • Sodium
  • 452 mg.
  • Excellent source of
  • Vitamin C
Wine Pairings

Vegetarian taco salad
Pair it with: A fruity sipper.

This easygoing blend of vidal, reisling, gewürztramner and sauvignon blanc is a treat with this fun salad. In the glass expect ripe peachy aromatics with delicate nuances of elderflowers.

Our pick: Southbrook Connect Organic White, Ontario, $15.