This is a Mexican salad loaded with layers of flavors and textures. My family loves Mexican food. The ingredients in this recipe are something we eat on its own, but in this I had a chance to combine everything into one dish that was just wonderful. This could be a perfect party menu where everything could be made ahead of time and assembled just before the party. With the Super Bowl over the weekend, try this recipe to wow your friends.
I got this recipe from http://www.eatingwell.com/recipes/vegetarian_taco_salad.html, when I was randomly browsing through the internet. All the ingredients in this recipe are known to me, so all I had to do was to make them and put it together into this beautiful meal.
My kids enjoyed the different layers if texture in the recipe and it was a pretty whole some meal with greens, protein and carbohydrates in one plate. Hope you enjoy this recipe as much as we did. Do write back to me to let me know your feed backs.
Preparation time – 20 mins
Cooking time – 30 mins
Difficulty level – easy
Ingredients – (serves 4)
- Onion – 1 (chopped)
- Corn kernels – 1 cup
- Tomatoes – 4 (chopped)
- Brown rice or any Spanish rice (cooked) – 1 cup
- Black beans – 1 can (drained and rinsed)
- Chili powder – 1 tsp
- Oregano – 1 tsp plus ½ tsp
- Cilantro (chopped) – ¼ cup
- Prepared Salsa – ½ cup plus more to go around the table
- Salad greens or lettuce – 2 cups
- Shredded Mexican Cheese – 1 cup
- Tortilla chips (crumbled) – 2 cups
- Salt – to taste
- Olive oil – 1 tbsp
- Lime wedges – to garnish
- Cook the brown rice or Spanish rice. I used the ready to use Spanish rice in the package and cooked it according to the package instruction.
- In a bowl, combine the salsa with about ¾ th of the chopped tomatoes, ½ tsp of oregano and the cilantro. Keep aside.
- In a large skillet, heat the oil and add the onions and the corn kernels. Cook until the onions are slightly brown.
- Add the remaining chopped tomatoes, chili powder, 1 tsp of oregano, beans and the prepared rice to the pan. Cook until the tomatoes are slightly soft (about 8 mins).
- In a large bowl add the salad greens and to this add the salsa and the tomato mixture we prepared earlier. Toss it well. Do this just before you assemble the salad.
- Add a layer of crushed tortilla chips in the base. Top this with warm rice and bean mixture.
- Add a handful of shredded cheese on top of the rice.
- Top the cheese with the salad greens salsa mixture.
- Garnish with lime wedges and serve. Also serve along with some salsa.
- A fun way to serve this to the kids would be to serve it in Taco shells.
For this, omit the tortilla chips. Layer the salad in the bottom of the
shell. Top it with rice and then with shredded cheese. Serve with
- Rice mixture and salsa could be prepared ahead of time and refrigerated. When ready to serve warm the rice mixture and assemble.
- I liked my rice to be a little bit on the warmer side. This helped the cheese to melt and also made the tortilla chips slightly soft. If you do not like your chips to be soggy, cool down the rice to room temperature and then assemble.
Sending this recipe to
Know your Dairy – cheese and Jagruti’s page