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Taco Salad

By Chef Marisa Ford


1 T coconut oil
1/2 c onions, small diced
15 oz can black beans, drained and rinsed
1 t chili powder
1/4 t sea salt
1/2 t cumin
1 1/2 c brown rice, cooked
1/3 c + 1/4 c Hilary's Spicy Island Dressing
1 c cherry tomatoes, halved
1/2 c fresh cilantro, chopped
2 1/2 c corn-free tortilla chips, crumbled
2 c romaine lettuce, chopped
1 green onion, thinly sliced
lime wedges for garnish


Heat coconut oil in pan over medium heat. Add onions and cook until translucent. Add beans and spices and stir until combined. Next, add cooked rice and heat until beans and rice are heated throughout. Take mixture of heat and add 1/3 c of Hilary's Spicy Island Dressing, tomatoes, and fresh cilantro. Set mixture aside while preparing the salad. Plate the salad by first putting a layer of crumbled chips on each plate followed by a layer of lettuce. Next, add the bean and rice mixture and drizzle additional dressing on the top. Top each salad with thinly sliced green onions and garnish with lime wedges.

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