Vegetarian Frito Taco Salad recipe

Posted on
Vegetarian Taco Salad recipe from The Country Cook Vegetarian Frito Taco Salad recipe

So my brain started working with what I could make with my farmer’s market finds. I had purchased romaine lettuce, green onion, cherry tomatoes and corn. Someone there was also selling some fresh guacamole so I bought that too! I can never turn down guac. Never.BUSH’S Best Organic Black Beans
This salad is so filling (black beans have lots of fiber and protein!) that you won’t even miss the meat!

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Ingredients:

  • 2 ears fresh corn
  • 2 Romaine lettuce hearts, roughly chopped
  • 1 (16 oz) can BUSH’S® Organic Black Beans, drained and rinsed
  • 2 cups shredded cheddar cheese
  • 1 cup sliced cherry tomatoes
  • 1 can sliced olives, drained well
  • 2 cups corn chips
  • 1 cup catalina (or French) dressing
  • optional toppings:
  • sour cream
  • guacamole
  • pico de gallo

Directions:

  1. First, cook your corn. This is so easy to do in the microwave. Arrange both ears of corn, un-shucked, in the microwave. If you prefer, you can set them on a microwaveable plate or tray. Cook for 5 minutes. Allow to cool. Set the ears on a cooling rack or cutting board to cool. When the silks and top leaves are cool enough to handle, quickly shuck the husks off the cobs. Then cut the corn off the cob.
  2. In a large salad bowl, add chopped lettuce, BUSH’S® Organic Black Beans, tomato, cheese, olives and corn. When ready to serve, add corn chips and dressing to salad.Pouring French dressing over Vegetarian Taco SaladServe with optional toppings:  sour cream, guacamole and pico de gallo.Large Bowl of Vegetarian Taco Salad with Pico de Gallo
  3. I love ALL the toppings!
  4. Toss to coat.
  5. Then dig in!
  6. Enjoy!
Vegetarian Taco Salad recipe from The Country Cook Vegetarian Frito Taco Salad recipe

Leave a Reply

Your email address will not be published. Required fields are marked *