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Fast Taco Salad
by Becki Bell This recipe requires a little advance preparation, but once you have the ingredients together it is a snap to prepare. Can be served vegetarian or with a little lime-grilled chicken on top.
NOTE: This recipe works best if you make individual salads for each person you will be serving. You can mix everything up in one large bowl, but it detracts from the eye-appeal of this recipe.
Ingredients:
- 1 cup Quick Mexican Rice (omit the beans)
- 1 can black beans (check the ingredients on the label to be sure there are no added spices)
- 8 leaves iceburg lettuce
- 1 handful unsalted tortilla chips
- 1/2 cup Fresh Salsa
- 4 tbsp sour cream
- Grated cheddar cheese (medium) or monterey jack
Warm the black beans slightly in a saucepan or in the microwave. You want them to be warmer than room temperature, but not hot. Do the same with the rice.
Tear the lettuce leaves into large chunks and use them to line each salad bowl. Spread a layer of rice on top of the lettuce, then add a layer of beans. Crumble the chips on top, add the salsa and add a dollup of sour cream. Grate cheese over each salad and serve.
(Serves 4) |
