Taco Salad Recipe
Romaine, fresh corn salsa, avocado, black beans, sweet potatoes, sautéed onions, pumpkin seeds and corn chips, choice of Chihuahua or vegan mozzarella and choice of sour cream or Cucumber Ranch, with house-made salsa on the side.
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Ingredients
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Taco Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Sweet Potatoes
Peel and dice the sweet potatoes into small cubes. Boil or steam until fork-tender, approximately 10-15 minutes. Drain and set aside to cool.
- 2
Sauté the Onions
In a skillet, heat a tablespoon of oil over medium heat. Dice the onion and sauté until translucent, about 5-7 minutes. Remove from heat and let cool.
- 3
- 4
Assemble the Salad
In a large bowl, combine the romaine lettuce, black beans, corn salsa, sautéed onions, sweet potatoes, and pumpkin seeds. Mix gently.
- 5
Add the Cheese and Dressing
Top the salad with Chihuahua cheese or vegan mozzarella, followed by a dollop of sour cream or Cucumber Ranch dressing.
- 6
Serve
Serve the salad with corn chips on the side and house-made salsa for drizzling.
