Crunchy Tex Mex Salad with Pinto Beans
and honey-adobo dressing

Name: Crunchy Tex Mex Salad with Pinto Beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 Tbsp Vinegar, red wine; 1 Tbsp Adobo sauce (usually found with canned chipotle peppers); 1 Tbsp Honey; 1/2 tsp Paprika, smoked; 3 Tbsp Oil, cooking; 1 tsp Cumin; 1 tsp Coriander, ground; 1 tsp Paprika, smoked; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1 Bell peppers, any color, diced; 8 oz Lettuce, any crisp variety like iceberg or Boston leaf, shredded; 4 Tomatoes, Roma , chopped; 1 Avocados, diced; 1 can Olives, black and sliced (4 oz / 113 g), drained and rinsed; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1 cup Corn kernels, frozen; 1 Tbsp Oil, cooking; 4 oz Cheese, Colby Jack or cheddar, shredded (look for pre-shredded to save time); 4 cups Tortilla chips, gluten-free

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Honey-Adobo Dressing:

Vinegar, red wine - 1 1/2 Tbsp
Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
Honey - 1 Tbsp
Paprika, smoked - 1/2 tsp
Oil, cooking - 3 Tbsp

Crunchy Tex Mex Salad with Pinto Beans:

Cumin - 1 tsp
Coriander, ground - 1 tsp
Paprika, smoked - 1 tsp
Garlic powder - 1/2 tsp
Salt - 1/2 tsp
Bell peppers, any color - 1 , diced
Lettuce, any crisp variety like iceberg or Boston leaf - 8 oz , shredded
Tomatoes, Roma - 4 , chopped
Avocados - 1 , diced
Olives, black and sliced (4 oz / 113 g) - 1 can , drained and rinsed
Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
Corn kernels, frozen - 1 cup
Oil, cooking - 1 Tbsp
Cheese, Colby Jack or cheddar - 4 oz , shredded (look for pre-shredded to save time)
Tortilla chips, gluten-free - 4 cups

Prep

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)
Lettuce / Tomatoes / Avocados - Prep as directed.
Olives - Drain and rinse.
Beans - Drain and rinse.
Corn - Defrost corn.

Make

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!

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