Ingredients

The following ingredients have 4 Servings
  • Taco Salad
  • 4 c. romaine lettuce (shredded)
  • 1 15 oz can black beans, drained and rinsed
  • 1 recipe Fresh Tomato Salsa Dressing (see recipe below or any fresh salsa)
  • 4 oz baked tortilla chips (I used Trader Joe's Quinoa & Black Bean Infused Tortilla Chips)
  • 1/2 c. chopped fresh cilantro (optional)
  • 4 servings Guacamame (about 1 cup, see recipe below or a packaged guacamole hummus)
  • Fresh Tomato Salsa Dressing
  • 1 lb tomatoes (about 3 medium)
  • 1/4 c. chopped fresh cilantro
  • 1 clove garlic (minced)
  • 1 tbsp. red wine vinegar
  • 2 tsp. hot sauce
  • Freshly ground black pepper
  • Pinch of salt
  • Guacamame
  • 4 oz sliced avocado
  • 1 c. frozen edamame (completely thawed)
  • 1/4 c. water
  • 1/4 tsp. salt
  • Juice of 1 lime
  • 1 plum tomato (chopped)
  • 2 tbsp. chopped red onion
  • 1/4 c. loosely packed cilantro leaves (optional)

Instruction

  • Divide the salad among four big bowls. First, place the lettuce in each bowl, then layer on the black beans and salsa. Crumble on the tortilla chips, and top with cilantro, if using. Serve with Guacamame.
  • Chop the tomatoes finely, and place them in a mixing bowl. Add the remaining ingredients, mix everything up really well. Let sit for 10 minutes. Chill in an airtight container until ready to use, up to 5 days.
  • Place the avocado and edamame in a food processor. Pulse until everything is well chopped. Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula. Add the tomato, red onion, cilantro, and pulse to combine. Transfer to a bowl, taste, and adjust flavors, if necessary. Serve right away.