A classic taco salad is one of our favorite back-pocket meals. This version is vegetarian with spiced pinto beans, corn, and a sweet and spicy dressing. It's a great meal if you're cooking for one or two, but you can also set everything out like a taco bar, making it an easy meal to DIY if you've got a house full of people. Smarts: Don't hesitate to customize this meal. Taco salad makes a great base for leftover vegetables, your favorite protein, and extra toppings.
Make honey-adobo dressing - Whisk together vinegar, adobo sauce, honey, paprika (portion for dressing), and oil (portion for dressing). (Can be done up to 5 days ahead)
Make spice mix - Combine cumin, coriander, paprika (portion for salad), garlic powder, and salt. (Can be done up to 5 days ahead)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Heat a skillet with oil (portion for taco salad) over medium heat. Add beans and corn. Saute for 1 minute to heat through. Add spice mix and saute for 1 to 2 minutes more, until spices are fragrant.
Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, avocados, and olives. Top with beans, corn, and cheese.
Dress salads with honey-adobo dressing. Serve with tortilla chips (you can crumble these over the top or use them to scoop up the other ingredients). Enjoy!