Ok, it doesn’t get much easier than this folks and yet it is so delicious it will make even the youngsters in the family shout for JOY! Andy and I absolutely went LOCO over this colorful, fiber and vitamin packed taco salad. Just look at that picture–isn’t it gorgeous?? Every one of those colors represents a different nutrient! Cool, huh?! And what a great way to end the day!
- 2 big handfuls of Garden of Eatin’ Multi-Grain Tortilla chips (or your favorite), crushed
- 1/2 c cilantro-lime rice – see recipe for cooking instructions
- 1/4 c mexi cheese
- 1 avocado, sliced
- 1 tomato, diced
- 1/4 red onion, thinly sliced
- 1 c arugula
- 1/2 c mexi-black beans – see recipe for instructions
- 1 bunch of cilantro, chopped
- 2 large limes
- 1/2 c mango salsa
- sour cream (optional garnish)
In a medium sauce pan add 1 T EVOO, 1 t cumin seeds, and 1/2-1 t chipotle pepper flakes. Add 1 c basmati rice and stir well to coat the rice. Add 1 3/4 c water, the juice of 1 big lime, 1/2 t freshly ground black pepper and a sprinkle of kosher salt (optional). Bring the pot to a boil, stir once, cover and let sit for about 20 minutes while you create the rest of your salad.
Pour a can of black beans into a small saucepan and warm slowly over low heat. Sprinkle in about 1-2 t of cumin seeds and 1/2 t chipotle pepper flakes. Cook over low while assembling the remainder of the salad.
Crumble 1/2 of the chips in the bottom of your salad bowl. Add scoop of rice and black beans to the top of the chips. Sprinkle with a generous layer of cheese. Top with 1/2 of the arugula and squeeze a healthy dose of lime juice to the top of the greens. Add 1/2 of the diced tomatoes, red onion, avocado, and mango salsa. Sprinkle a generous amount of chopped cilantro over the top of the salad. Add more lime juice, and garnish with sour cream if desired.
Now get busy building your second salad!