Veggie Frito Taco Salad #vegan

This week we got the chance to test some area nectar. I ended up getting some clover nectar and a blackberry embedded nectar. In addition, my youngster truly endeavored it and appreciated it! There was furthermore some in-season peaches and immense measures of veggies and new lettuce.

So my cerebrum started working with what I could make with my farmer's market finds. I had procured romaine lettuce, green onion, cherry tomatoes and corn. Someone there was also offering some new guacamole so I obtained that too! I can never turn down guac. Never.

When I returned home I started rummaging around in my storeroom and I saw that I had a part of my most cherished BUSH'S® Organic Black Beans, a container of olives and corn chips. I knew definitely what I expected to make – taco plate of blended greens!

Also try our recipe : ROASTED PARMESAN BROCCOLI #vegetarian

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 dressing, or French dressing

Optional toppings :

• sour cream
• guacamole
• pico de gallo

Instructions :

1. In a large salad bowl, add chopped lettuce, BUSH’S® Organic Black Beans, tomato, cheese and olives.
2. When ready to serve, add corn chips and dressing to salad.

Read more our recipe : ARUGULA SALAD WITH PARMESAN, LEMON AND OLIVE OIL #vegetarian
Source : bit.ly/2ULZRod