TACO SALAD

Find the original recipe Here

INGREDIENTS:
 

Black Beans

• 1 15 oz can black beans (rinsed and drained) (or 1.5 cups cooked black beans)
• 2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne (optional)
• 1/4 cup water

Salad

• 1 head green leaf lettuce or romaine
• Cilantro (to taste)
• 1-2 chopped tomatoes
• 1 red bell pepper (diced)
• 1 avocado (diced)
• 1 cup fresh corn kernels

Crunchy Roasted Chickpeas

• 1 15 oz can chickpeas (rinsed, drained and dried really well)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp cinnamon

DIRECTIONS:

1. Preheat oven to 400 degrees F.

2. Toss chickpeas with the chili powder, cumin, salt and cinnamon.

3. Place chickpeas on a baking sheet in one even layer and bake for 20-30 minutes, shaking them around 1/2 way through. Chickpeas should be slightly crunchy...they will continue to crisp up as they cool. Set aside.

4. Toss the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally until warmed through, about 5-6 minutes.

5. To assemble the salad, toss the lettuce, cilantro, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. 

Pro Tip: Use your favorite salsa or hot sauce as a dressing!