Calling all fellow taco lovers! If you could eat a taco every day of your life (same), this salad is for you! A nutritious twist on your southwestern favorite. This salad is perfect to meal prep for lunches all week or whip up for dinner. I highly suggest making your own cilantro lime dressing (recipe below). Super easy and packs a ton of flavor!
Ingredients
Salad
Serves 4
- 4 c arugula
- 1 c brown rice
- 1 c black beans
- 1 c charred yellow corn
- 1 white onion
- 1 bell pepper (I like to do ½ of a yellow pepper and ½ of a red pepper, but use your favorite color!)
- 1 c multi-colored cherry tomatoes
- 2 avocados
- The following oil and spices to taste (to season the pepper and onion)
- Avocado oil
- Pink Himalayan salt
- Black pepper
- Cumin
- Turmeric
- Cayenne pepper
- Paprika
Dressing
- 2-3 limes
- 1 c vegan sour cream (I like Forager Project!)
- Fresh cilantro to taste
Directions
- Preheat your oven to 425 degrees.
- Cook your brown rice and black beans on the stove according to the directions on the packaging.
- While your rice and beans cook, chop your pepper and onion into strips.
- Toss your pepper and onion in avocado oil and the following spices to taste: Pink Himalayan salt, black pepper, cumin, turmeric, cayenne pepper, and paprika. Spread your seasoned pepper and onion on a baking sheet lined with parchment paper and bake at 425 degrees for roughly 20 min.
- Next, add your corn (I usually buy a bag of frozen yellow corn) to a skillet with about 1 tbs of avocado oil and lightly char on high heat.
- Lastly, add your lime juice, sour cream, and chopped cilantro to a blender or food processor until combined.
- Once your beans, rice, veggies, and corn are done cooking, add them to a bowl of arugula and top with tomatoes, avocado and dressing to taste!
Let me know what you think in the comments below or on Instagram @havenspanyer when you try this yummy salad!
