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 :

In a large salad bowl, add chopped lettuce, BUSH’S® Organic Black Beans, tomato, cheese and olives.
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