Veggie Taco Salad Tuesdays

March 16, 2016

Taco Salad:

Heat pan on medium heat, add 1 tbsp oil. Toss in 1 small chopped yellow onion & 1 tbsp minced garlic. Sautee until onions soften.

Lower the heat and add about 2 diced roma tomatoes, 1 can beans (drained & rinsed) of your choice (I did kidney because I was using black for the dip), corn, 1/2 tbsp, 1 tsp chili powder, salt, pepper. Mix everything & let it all heat together for a few minutes. Set aside.

Fill your bowl with delicious mixed greens of your choice, top with taco mixture, avocado, green onions, & greek yogurt.


Black Bean Dip:

Sautee 1 onion (I did yellow & red because I had some of each), 3 tbsp minced garlic, 1/4 c chopped sweet jalapenos (or less if you don't care for spicey). We're going to blend this, so cook for about 5 minutes or until onions are soft.

Transfer to blender and add in 2 cans black beans (rinse to remove the added salt & drain), 1 tsp cumin, juice from 1 whole lime, 1/4 c to 1/2 c of fresh cilantro, 2 tbsp water, salt, pepper. Blend it up! You can add seasoning, cilantro, water, etc. to your liking.




Please reload

Featured Posts

Veggie Taco Salad Tuesdays

March 16, 2016

Please reload

Weiss Choices, LLC  |  Email  Phone 

Fort Lauderdale, Boca Raton, Lake Worth, Florida

  • Grey Facebook Icon
  • Grey Instagram Icon