Vegetarian Taco Salad


A lot of taco salads I see in restaurants just seem to be glorified burrito bowls — heavy on starches and shy on vegetables. How about a taco salad that really celebrates an assortment of raw, crunchy...

What you will need

2 tablespoons vegetable oil

1 1/2 tablespoons cider vinegar (4 1/2 teaspoons)

1 1/2 tablespoons ketchup (4 1/2 teaspoons)

1 teaspoon ground cumin

1 teaspoon freshly squeezed lime juice

1/2 teaspoon granulated sugar

1/2 medium garlic clove (minced)

1/4 teaspoon fine salt (plus more as needed)

Pinch cayenne pepper

1 can pinto beans (drained and rinsed, 15-ounce)

1 bunch radishes with tops attached

8 ounces jicama

8 ounces cherry tomatoes

1 medium red bell pepper

1 medium avocado

1/4 medium red onion

1/2 cup coarsely chopped fresh cilantro

1/2 cup crumbled Cotjia or queso fresco cheese

1 cup crumbled tortilla chips


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