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 Amanda Freitag's Chica Adobo 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 AF Chica Adobo Seasoning (or 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 Chica Adobo 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 and for a more impressive presentation.