Ingredients
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16
-
8 3/4
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4
-
2 - 3
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3
-
1
-
1/3
-
4 - 5
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5
-
-
-
-
-
-
Directions
Vegetarian Taco Salad – Low Fat,No meat or meat substitutes – great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce – use SOLEA polenta chips.,What a wonderful recipe! I have been using another taco salad recipe, and not happy with it, so I thought I would look around for another. Wow! Am I ever glad I did! I followed all the suggestions, and had my guests make a bed of lettuce in their salad bowl, then add their own chips. The bean/corn mixture was added on top of that, and then bowls of shredded tex-mex cheese, fresh cilantro, lime wedges, guacamole and sour cream were passed around as toppers. Repeated rave reviews, seconds, and left with the recipe. Everyone kept saying how fresh the salad tasted. Here is what I loved: The separation of the chips from the salad until the last second, the sour cream/taco spice dressing, and the fresh cilantro. Yummy!,The only thing I did differently (besides the shredded cheese/cilantro toppings, which others have mentioned) was use rinsed black beans instead of kidney beans.
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Steps
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1
Done
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Stir First Seven Ingredients (through Sour Cream) Together in a Large Bowl Until Combined. |
|
2
Done
|
Gently Stir in Mixed Greens (greens Will Wilt If There Are Leftovers, So I Usually Just Throw the Greens on the Serving Plate!). |
|
3
Done
|
Layer Chips on Serving Plates and Top With Taco Mixture. |
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4
Done
|
Serve With Your Favorite Taco Toppings If Desired, Olives, Shredded Cheese, Taco Sauce, Etc. |
