Mexi Salad

Taco Salad Chef Joy Houston

Mexi Salad: Healthy, Satisfying Salad That’s Quick and Easy

The brown rice and beans make this dish filling and satisfying as a complete meal. This salad travels well for lunches and picnics if you keep the lettuce separate from the bean and rice mixture until you serve it.

½ head romaine lettuce, chopped
½ cup cooked brown rice
½ cup prepared black beans
¼ cup Corn Salsa (page 65 in The Delicious Revolution Cookbook)
½ cup tomatoes, diced
¼ cup green onion, diced
½ cup cilantro leaves
1 ½ tablespoon olive oil
1 ½ tablespoon lime juice
salt and pepper to taste
dash Tapatío
¼ cup shredded cheese (remember, no casein or rennet)
1 diced avocado
OPTIONAL: tortilla chips for garnish

In a large glass mixing bowl combine oil, lime juice, Tapatío, salt and pepper. Taste dressing and adjust as needed. Toss beans, rice, corn salsa, green onions, and cilantro in the dressing. Place a handful of lettuce on each plate, top with bean and rice mixture and some diced avocado. Sprinkle with cheese and top with a few tortilla chips.