Vegetarian Taco Salad No ratings yet.


easy prep time 5 mins | cook time 20 mins | SERVINGS 1

Ingredients

    FOR CILANTRO-LIME DRESSING

    1 tablespoon La Fe Apple Cider Vinegar/Red Wine Vinegar 

    2 tablespoon La Fe Lime Juice 

    1/2 cup fresh cilantro, loosely packed

    1/4 cup nonfat plain Greek yogurt

    1 teaspoon honey

    Pinch of salt

    FOR SALAD

    1/4 cucumber, diced

    1/2 cup drained and rinse La Fe Canned Black Beans 

    ½ cup canned diced tomatoes/fresh chopped tomatoes

    1/4 cup La Fe Canned Corn/Frozen 

    1/4 cup red pepper, diced

    3 cups greens

    1/4 avocado, diced

    1 tablespoon La Fe Queso Cotija 

Directions

  • STEP ONE

    Blend the ingredients for the salad dressing until smooth. Pour into the bottom of a quart-sized mason jar (wide-mouth works best for filling and eating out of).

  • STEP TWO

    Then layer the ingredients in the order listed above — cucumbers, La Fe black beans, diced tomato, La Fe corn, red pepper, greens, avocado, then La Fe queso cotija.

  • STEP THREE

    Secure the lid, and store in the fridge for up to five days. You can also pack a small container of tortilla chips to crumble on top when you’re ready to eat.