Taco Salad with Black Beans
and avocados / wild rice / cilantro lime dressing

Name: Taco Salad with Black Beans
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 tsp Coriander, dried; 1/4 tsp Paprika; 1 head Lettuce, romaine (sub butterhead), chopped; 2 Avocados; 1/4 tsp Cumin; 1/4 tsp Chili powder; 1 clove Shallots, chopped; 1 Tbsp Oil, cooking; 1 can Beans, black (14 oz / 397 g), drained and rinsed; ~2 cups Cooked wild rice (leftover from Monday); 4 oz Cheese, queso fresco (sub Mexican cheddar blend), crumbled; Tortilla chips, for serving; 2 Tbsp Cilantro, leaves chopped; 1 Tbsp Lime juice; 3 Tbsp Oil, cooking; 2 tsp Honey; 1/4 tsp Cumin, ground

Active: 20 min Total: 20 min

Original GF Paleo Vegetarian

These flavorful taco salads come together super fast thanks to leftover rice from Monday and black beans sauteed in a spice mix.

Dependency

Wild Rice and Mushroom Soup

Ingredients

Metric

Servings:

Taco Salad with Black Beans:

Coriander, dried - 1/2 tsp
Paprika - 1/4 tsp
Lettuce, romaine (sub butterhead) - 1 head , chopped
Avocados - 2
Cumin - 1/4 tsp
Chili powder - 1/4 tsp
Shallots - 1 clove , chopped
Oil, cooking - 1 Tbsp
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Cooked wild rice (leftover from Monday) - ~2 cups
Cheese, queso fresco (sub Mexican cheddar blend) - 4 oz , crumbled
Tortilla chips, for serving -

Cilantro Lime Dressing:

Cilantro - 2 Tbsp , leaves chopped
Lime juice - 1 Tbsp
Oil, cooking - 3 Tbsp
Honey - 2 tsp
Cumin, ground - 1/4 tsp

Prep

Spice mix - Combine coriander, paprika, cumin and chili powder. (Can be done up to 5 days ahead)
Shallots - Prep as directed. (Can be done up to 5 days ahead)
Beans - Drain and rinse.
Lettuce - Chop lettuce.
Avocados / Cilantro - Prep as directed.
Make dressing - Whisk together cilantro leaves, lime juice, oil, honey and cumin. Season to taste with salt and pepper.

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Make

Heat a skillet with oil over medium-high heat. To heated oil add the shallots and saute until tender, 2 to 3 minutes. Add beans and spice mix and saute just until warmed through, ~2 minutes more.
Reheat wild rice in microwave (or in a skillet over medium heat with a splash of water to prevent it from drying out).
Assemble salads by topping lettuce with rice, black beans, cheese and avocados. Drizzle salad dressing over top and serve with chips on the side. Enjoy!

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