Taco Salad
When I was a young girl, I would get to choose the dish I wanted for my birthday dinner. Most of the time, I went with tacos. I loved trying to stuff my tacos as full as I could, and I can still remember the c-r-u-n-c-h as I would bite into those tasty La Tiara shells. This Taco Salad recipe was inspired by my taco memories from childhood. The first time I made this dish, my husband questioned if it was really Daniel Fast approved because it tasted so good.
- 1 14.5-ounce can corn kernels, drained
- 1 15.5-ounce can pinto beans, undrained
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced onion
- 1 15-ounce can black beans, rinsed and drained
- 1/2 tablespoon Taco Seasoning
- 2 cups torn romaine or iceberg lettuce
- Garnishes: Avocado slices, chopped green onions, sliced olives, and/or diced tomatoes
Preheat oven to 425 degrees. Spread corn kernels out in one layer on a lightly oiled 11 x 17-inch baking sheet. Bake for 20-25 minutes, or until corn is browned and slightly crunchy.
While corn is roasting, place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stirring occasionally. Using a fork or potato masher, mash beans until they are the consistency of refried beans. Lower heat, and continue to cook until some of the liquid has evaporated and beans have thickened, about 10 minutes more. Stir frequently to avoid scalding beans on the bottom of the pan.
Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add black beans, corn, and taco seasoning. Stir well to coat. Reduce heat to low, and keep warm until pinto beans are done. To serve, place about 1/2 cup lettuce on each plate, and top with 1/4 cup pinto beans and a heaping 1/2 cup of black bean and corn mixture. Add desired toppings to salad.
Yield: 4 servings (serving size: about 1 1/2 cups)