Veggie Frito Taco Salad
This week we got the chance to test some area nectar. I ended up getting some clover nectar and a blackberry embedded nectar. In addition, my youngster truly endeavored it and appreciated it! There was furthermore some in-season peaches and immense measures of veggies and new lettuce.
So my cerebrum started working with what I could make with my farmer's market finds. I had procured romaine lettuce, green onion, cherry tomatoes and corn. Someone there was also offering some new guacamole so I obtained that too! I can never turn down guac. Never.
When I returned home I started rummaging around in my storeroom and I saw that I had a part of my most cherished BUSH'S® Organic Black Beans, a container of olives and corn chips. I knew definitely what I expected to make – taco plate of blended greens!
Ingredients :
Optional toppings :
How to make:
When I returned home I started rummaging around in my storeroom and I saw that I had a part of my most cherished BUSH'S® Organic Black Beans, a container of olives and corn chips. I knew definitely what I expected to make – taco plate of blended greens!
Ingredients :
- 2 ears fresh corn
- 2 Romaine lettuce hearts, roughly chopped
- 1 16 oz can BUSH’S® Organic Black Beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup sliced cherry tomatoes
- 1 can sliced olives, drained well
- 2 cups corn chips
- 1 cup catalina dressing, or French dressing
Optional toppings :
- sour cream
- guacamole
- pico de gallo
How to make:
- In a large salad bowl, add chopped lettuce, BUSH’S® Organic Black Beans, tomato, cheese and olives.
- When ready to serve, add corn chips and dressing to salad.
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