Homemade Meatless Taco Salad with Creamy Cilantro Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 14-ounce can Black beans
  • 1/2 cup Cherry tomatoes
  • 1 cup Cilantro, loosely packed leaves
  • 1 cup Corn, frozen
  • 2 cloves Garlic
  • 1 head Iceberg lettuce
  • 1 Juice 1 lime

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 cup Peppers, red and yellow
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Sour cream

Found on thegreenbacksgal.com

Ingredients

• 1 14-ounce can black beans
• 1 cup frozen corn, thawed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 head iceberg lettuce, washed and torn into bite sized pieces
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red and yellow peppers, diced
• optional: avocado, shredded cheddar cheese
• Dressing:
• 1 cup loosely packed cilantro leaves, stems removed
• 1/2 cup sour cream
• 2 cloves garlic
• juice 1 lime
• pinch of salt
• 2 teaspoons apple cider vinegar

Directions

• In a large skillet over low heat, warm the beans and corn with the chili power and cumin just until fragrant. Turn off heat and allow to cool while assembling the salad.
• To a large salad bowl, add the lettuce, tomatoes and peppers. Add the bean and corn mixture and toss.
• Add all dressing ingredients to the work bowl of a food processor. Pulse until dressing is smooth. Top salad with dressing.
• Top with optional avocado and cheese. Serve.