Easy AF Arikara Heirloom Bean Taco Salad

This super easy salad is a fantastic vegan main dish for those summer days by the pool (or when you want to invoke a little summer indoors). A quick sauté of gourmet heirloom beans in taco seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table. 

Ingredients:

• Romain Leaves washed
• Cherry Tomatoes Halved
• chopped green onion
• 1 Avocado Cubed
• 1 cup cooked Arikara Beans (or Eye of the Goat, White Tepary, or Peruviana)
• 1 teaspoon your favorite taco seasoning

Dressing:

• 2 tablespoons lime juice
• 1 teaspoon honey
• 1 clove garlic
• handful of cilantro
• 1/4 cup olive oil

Directions:

1. Combine the ingredients for the dressing in a blender and blend on high speed 1-2 minutes until the cilantro is completely incorporated and there are no more large parts of leaves.
2. Drizzle olive oil in a skillet over medium heat. When it is completely heated toss in the beans and the taco seasoning. Sauté for about 2 minutes, remove from the heat and set aside.
3. Lay the romain leaves on a try so that they curl upwards, creating little cups.
4. Spoon the bean mixture over the lettuce.
5. Sprinkle on the remaining ingredients and serve alongside the dressing. I like to dress this table side to keep the salad fresh. 

VEGAN HEIRLOOOM BEAN TACO SALAD

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Category

Salad

Cuisine

Mexican

Servings

4

This super easy salad is a fantastic vegan main dish for those summer days by the pool (or when you want to invoke a little summer indoors).

Author:

Lisa Riznikove

Ingredients

• Romain Leaves washed
• Cherry Tomatoes Halved
• chopped green onion
• 1 Avocado Cubed
• 1 cup cooked Arikara Beans (or Eye of the Goat, White Tepary, or Peruviana)
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• 1 teaspoon your favorite taco seasoning

Dressing

• 2 tablespoons lime juice
• 1 teaspoon honey
• 1 clove garlic
• handful of cilantro
• 1/4 cup olive oil

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Directions

1. Combine the ingredients for the dressing in a blender and blend on high speed 1-2 minutes until the cilantro is completely incorporated and there are no more large parts of leaves.

2. Drizzle olive oil in a skillet over medium heat. When it is completely heated toss in the beans and the taco seasoning. Sauté for about 2 minutes, remove from the heat and set aside.

3. Lay the romain leaves on a try so that they curl upwards, creating little cups.Spoon the bean mixture over the lettuce. 

4. Sprinkle on the remaining ingredients and serve alongside the dressing. I like to dress this table side to keep the salad fresh.

Recipe Video

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