Monday, March 30, 2015

Taco Salad with Cilantro Lime Dressing

We seem to be eating a lot of tex mex type meals around here.  It just never gets old.  I have yet to ever really get sick of eating this kind of food.  

This meal can be customized to your own tastes.  This is a vegan recipe but you certainly can add chicken, cheese and sour cream.  What makes this taco salad so incredible is the Cilantro Lime Dressing.  It's made with white beans so the protein is right in the dressing.  You'd never know that there were beans in it though.  It was super tasty and I found myself adding more and more. It was that good.  

We splurged and bought taco shells but it is just as good without it.  Make some rice and toss some corn tortilla strips in the oven and it totally works too. 

Taco Salad with Cilantro Lime Dressing

4 corn tortillas or taco salad shells
6 cups chopped romaine lettuce
1 1/2 cups chopped cucumber
1 1/2 cups chopped tomato
1 1/2 cups broccoli florets
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained

1 can white beans, drained and rinsed
2 cups cilantro, leaves and stems
1/4 cup Italian parsley
1 4 oz. can green chiles, drained
2 tbsp. soy sauce
1 tsp. chili powder
1/4 tsp. red pepper flakes
2 cloves garlic, minced
Zest and juice of 2 limes

Cut the corn tortillas into think slices. Place the slices on a small baking sheet and  toast in oven for 3 - 5 minutes or until crispy. Or you can put everything in a tortilla shell.

Place the lettuce in the bottom of a big bowl. Add the cucumber, tomato, broccoli, black beans, pinto beans and corn.  Set aside. 

In a blender, combine everything and about 3/4 cup of water or until desired consistency. Blend on high until smooth.  

To serve: 
Place the tortilla strips over the salad in the bowl.  If serving immediately, pour the dressing on top. Or keep the dressing on the side. Use leftover dressing another day or as a dip for veggies. 

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