I ended up tossing together what I had (wish I'd had a lime or lime juice, but I didn't) and came up with this:
I tossed in:
1 can of black beans, rinsed and drained (and I patted them dry with a towel, too)
1 ear of yellow corn cooked and removed from the cob
2 Roma tomatoes, chopped
1/3 of a Vidalia onion, chopped
1/2 a bunch of cilantro, chopped
1 small jalapeno (frozen from my CSA share last year), seeded and chopped
I seasoned with smoked paprika, cumin (probably 1 tbsp or more), a touch of hot sauce, and lemon juice and olive oil - I can't give you actual amounts, b/c (1) I didn't measure, and (2) I think probably you'll want to season to your own preference.
(I like mine spicey!)
And then I carefully mixed it all up (those black beans tend to mush if you're too forceful!). I tossed broken up multigrain Tostitos chips and romaine in a bowl and added the mixture on top.
Next time? I think I'll make up a bit of salsa and fat-free ranch dressing for a topper and add in some (non-vegan) sharp cheddar shreds.
2 comments:
We often do a taco salad similar to this with ranch dressing and cheddar cheese. It's one of my favorites and so easy!
Looks delicious!
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