Tex-mex taco salad
20
- Prep Time15 mins
- Total Time15 mins
- Makes4 Servings
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 11g, Carbohydrates 44g, Fat 18g, Fibre 14g, Sodium 452mg.
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.