Mexicali Rose Taco Salad Recipe - Cooking Index
Mexicali Rose Taco Salad Recipe - Cooking Index
This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired.
Courses: Salads, Vegetarian| 1 | Red leaf lettuce - rinsed | |
| 1 | Black or navy beans - (15 oz) - drained, rinsed | |
| 1 | Corn - (15 1/4 oz) - drained | |
| 1 | Pitted black olives - (6 oz) - drained | |
| 1 | Scallions - cut 1" lengths | |
| 2 | Tomatoes - thinly sliced (medium) | |
| 1 | Ripe avocado - peeled, and | |
| Thinly sliced | ||
| 1 cup | 40g / 1.4oz | Fresh coriander leaves - (loosely packed) |
| Garnish | ||
| 1 | Jalapeño chile - (to 2) - thinly sliced | |
| Dressing | ||
| 1/2 cup | 118ml | Olive oil |
| Juice of 1/2 lime | ||
| 1 teaspoon | 5ml | Chili powder - or to taste |
| 3 tablespoons | 45ml | Taco sauce |
| 1 tablespoon | 15ml | Granulated sugar - or to taste |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.
This recipe yields 4 to 6 servings.
Per Serving: 470 Cal; 20g Prot; 30g Total Fat (3 Sat. Fat); 46g Carb.; 0mg Chol; 280mg Sod.; 10g Fiber.
Source:
Vegetarian Times, July 2002
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