Mexi-color Salad

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!

Bon Appetit!

Mexi-color salad

Servings:  2

Mexi-color saladServings-2

  • 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!

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