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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This vegetarian taco salad is so flavorful and tasty. We found baby cabbages and yellow tomatoes at the farmer’s market. I love that this salad is packed with vegetables and different tastes. Our family loves this meal for summer dinners. The black beans and avocado make this salad filling. The cheese and sour cream are a delicious addition. The cilantro, green onions, and lime are so bright and fresh. This salad is a fantastic family meal that is packed with nutritious and delicious ingredients! —Leah Hawkins
Ingredients
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8 cups
spring mix
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1 cup
chopped red cabbage
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2
small yellow tomatoes
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1
bunch of green onions
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1
avocado
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1
bunch of cilantro
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1
can of black olives
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1 cup
pico de gallo
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1/4 cup
sour cream
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1
lime
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2
cans of black beans
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1
can of diced green chilis
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1 tablespoon
cumin
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1 tablespoon
chipotle seasoning
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1/2 cup
shredded Mexican style cheese
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jalapeno sauce to taste
Directions
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Wash all of the produce and dry it.
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Set aside small bowls to place your prepared ingredients in.
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Chop the yellow tomatoes, cabbage, and cilantro.
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Slice the green onions and olives.
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Cut the lime into wedges.
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Cube the avocado and set it aside.
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Put the black beans in a small pan with the green chilis.
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Season the mixture with cumin and chipotle seasoning.
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Cook the beans and drain them.
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Set the beans aside so that they cool slightly.
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Add the cabbage and the cheese in rows.
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On one side of the salad, arrange wedges of tomatoes, green onions, and olives.
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On the other side of the salad, arrange wedges of cilantro, pico de gallo and avocado.
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Add a row of black beans down the center of the salad.
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Top the salad with a scoop of sour cream and a lime wedge.
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Add a ramakin of Jalapeno sauce for an extra kick.
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