Cooking is kind of like a roller coaster ride for me. Some days I'm energized and ready to tackle the 89 recipes I've pinned on Pinterest, and other days I just want to clear out my fridge and get dinner on the table STAT. Well, today was one of those "other" days, but happily, it also resulted in a delicious dinner!
My favorite things about this salad (besides the fact that it's stinkin' delicious), is that it's almost entirely made from items we always have on hand AND it's super easy--just dice some veggies, open a couple cans of beans, warm a few things up, and you're ready to go! Travis and I kept pausing to say "Mmm, this is so good!" to each other while we were eating this tonight. Sometimes it's the simple things, right? :)
Tasty Taco Salad
Serves 3
About 4 cups chopped leafy greens, like lettuce and kale
2 different cans (one each) of your favorite beans, such as black, kidney, and pinto
1 medium tomato, chopped
1/2 red pepper, diced and warmed up in the microwave with the corn
1/2 bag frozen corn, cooked
1/2 avocado, diced
2 different cans (one each) of your favorite beans, such as black, kidney, and pinto
1 medium tomato, chopped
1/2 red pepper, diced and warmed up in the microwave with the corn
1/2 bag frozen corn, cooked
1/2 avocado, diced
Tortilla chips, broken up (a handful per person)
1/3-1/2 cup (shelled) sunflower seeds (optional, but we love them and they're a great and inexpensive source of protein)
Salsa, for garnish
Ranch dressing (or a ranch and bbq sauce mix) (optional), for garnish
1/3-1/2 cup (shelled) sunflower seeds (optional, but we love them and they're a great and inexpensive source of protein)
Salsa, for garnish
Ranch dressing (or a ranch and bbq sauce mix) (optional), for garnish
Serve buffet style by laying a bed of lettuce on your plate, then topping with desired amount of the remaining ingredients and stir to combine.
Ole!
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