Taco Salad

Serve with corn tortilla chips or spoon into whole wheat tortillas

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diets: Dairy Free, Low Fat, Vegan, Vegetarian

Ingredients

  • 1 cup cooked Pinto Beans
  • 5 ounces silken soft MoriNu tofu
  • 2 tablespoons lemon juice
  • 2 teaspoons Cumin
  • 2 tablespoons fresh cilantro
  • 1/4 teaspoon black pepper
  • 3 cups chopped green lettuce
  • 4 large tomatoes, chopped
  • 1 cup corn kernels
  • 1/2 cup shredded soy cheese
  • 1 large carrot, shredded
  • 1/2 cup minced red onion
  • 1 cup seeded and diced cucumber
  • 1 can chopped jalapeno peppers
  • 1/2 cup salsa
  • 1/2 cup chopped black olives

Directions

Combine beans, tofu, lemon juice, Cumin, cilantro, and pepper in a blender or food processor and process until smooth. Set aside. Prep vegetables of choice. Place lettuce in a large salad bowl or shallow serving dish. Spoon bean mixture on top and spread flat, almost to edges. Arrange remaining vegetables and cheese on top. Serve salsa on the side.