Veg*n Cooking and Other Random Musings: Midwestern Taco Salad

Thursday, July 24, 2008

Midwestern Taco Salad

Both Brett and I are huge fans of taco salad. Not only are they tasty, they are also a snap to make and don't require you to heat up your home in order to have a good meal.

The seasoned black beans and traditional refried beans combined with the crispness of the cucumbers and lettuce, and the juiciness of the tomatoes complimented for a great texture as well as flavor.

This taco salad will be appearing on our dinner tables quite regularly this summer.

Midwestern Taco Salad
black beans
chili powder
ground coriander
Mexican oregano

traditional refried beans, heated
long grain brown rice, heated
diced tomato
diced cucumber (pared)
shredded lettuce
small can black olives, drained
tortilla chips

Combine black beans with seasonings and heat up.

Layer tortilla chips, refried beans, black beans, rice, veggies, olives and salsa.


'Til next time.


VeggieGirl said...

You make the BEST taco salad - looks fantastic!!

Jennifer (of Veg*n Cooking) said...

Veggie Girl - Haha, thank you! It was really tasty, and I love easy, tasty meals.

Cookiemouse said...

I bet it was tasty!

Bianca said...

I love taco salad, but I've never thought of putting rice on it! I definitely will when I make it again.

Jennifer (of Veg*n Cooking) said...

Cookiemouse - It was, we will be having this taco salad quite often. I love lazy meals.

Bianca - You should, I like the added flavor and texture the rice adds to a taco salad.

Wet Blanket said...

Baens an wrice!

Anyone ever notice we almost NEVER use raw onions in anything? It's 'cause I hate raw onions. But I can imagine them being good in a taco salad, if I liked them.

Jennifer (of Veg*n Cooking) said...

Brett (Wet Blanket)- I wish I could record you saying "baens and wrice", it is flippin' hilarious. Guess you got something from living in the boonies after all.

I don't like raw onions too much myself, but wish I could make Pico de Gallo more. Guess we're just going to have to invite Carrie over for Pico night.

jessy said...

you just reminded me that we need to try your refried beans! mmmmmmm! and your taco salad looks perfect for summer! i love it!

Anonymous said...

Mmmmm...I love taco salad too! Not exactly local, but I love adding jicima to my taco salads--so crisp and refreshing! I like the idea of using two types of beans...I usually use either refried, or black, or spicy lentils, but I never thought of combining more than one!


Lisa (Show Me Vegan) said...

Mmm, such a delicious quick meal!

CeciLiA said...

Oh my ... look at that GORGEOUS taco salad *drool like homer* I especially LOVE that 'dollop' of refried beans, hehe!

M said...

Drool! I think that I'm going to be putting this into regular rotation, too.

Jennifer (of Veg*n Cooking) said...

Jessy - We've improved upon the recipe significantly, and updated it in the recipe index. I love the way our apartment smells after making those beans!

Thanks, it was easy and delish!

Courtney - I've actually never had jicama, I've seen it at the store, but never knew what I would do with it, or really, what it even was.

Oh yeah, have fun with your taco salad. We love a combination of spicy lentils and refrieds as well.

Lisa - Thanks!

cecilia - Hahahaha! It was quite a dollop, but man it was good!

M - I hope you like it, it really is a snap and it tastes great!

John said...

That looks very tasty. Are the veggies home grown?

Jennifer (of Veg*n Cooking) said...

John - The tomato was grown in our community garden plot, and the hot peppers in the refried beans were grown in our container garden on our porch. The cucumber used in the salad and the onions and garlic used in the refried beans were either from our CSA farmer or the farmer's market.

Erin said...

I'm no good with tacos, the shells always crumble. So the way I see it, you might as well just put it all in a bowl to start with :)