It’s been a while. But in this while, a LOT has been accomplished, and a LOT has been witnessed. Most significant and fantastic was the fortnight in Croatia, starting with the quaint and historic Dubrovnik, up to Split, party-packed Hvar and peaceful and artsy Zadar. Although I must admit, the food wasn’t brilliant, and local cuisine was fresh and beautiful, but preparations being highly bland. All in all, with a few gems of eatiers and plentitude of fresh truffle managed to compensate, and thisnational park made the whole trip worth it. (Note to reader: add to bucket list. NOW.)
 

 
This salad has become a new favourite. Every weekend for the last 2-3 months, SS has sweetly sidled up to me and asked me to make this for him. Although not technically a salad, the amount of leaves in it may force you to label it one- it’s more of an awesome appetizer, with savoury corn chips, luxuriously rich avocado, tender beans and spicy taco seasoning. This one takes the cake- and it’s here to stay. Did I mention how simple it is? Serves 4 generously. 
 
 
 
Vegetarian Taco Salad (adapted from Yummy Mummy)
 
1.       2 tablespoons extra virgin olive oil           
2.       1 small yellow/white onion, chopped    
3.       2 ears corn, kernels cut off         
4.       1 (15 oz.) can kidney beans, rinsed and drained
5.       2-3 tablespoon taco seasoning  
6.       3-4 cups romaine lettuce salad  
7.       1 avocado, peeled, pitted, and sliced     
8.       1 cup halved cherry tomatoes   
9.       1/4 cup grated sharp white cheddar cheese       
10.   1/4 cup fresh cilantro, chopped
11.   1 lime, sliced for garnish               
12.   1 bag tortilla chips  
 
Method
 
1.    Heat olive oil in a large skillet over medium high heat. Add onion and sauté until starting to brown, about 7 minutes. Add corn kernels, and sauté another 2 minutes, or until corn is tender. Add beans, taco seasoning and 1 tablespoon water and sauté another minute.
2.       Remove from heat and let cool slightly or until room temperature.
3.   Place lettuce on a large platter. Pile corn mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of corn mixture. Garnish with lime wedges and serve with chips.
 
 
 
Feedback
 
1.       You can always swap the canned kidney beans for home-soaked ones. But I like the convenience of having a few cans lying around, coming to the rescue of days where things aren’t always as well planned as they should be.
2.       I find that salted/plain tortilla chips work best with this salad.
3.       Go to Croatia. 
 
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1.       Mango Salsa
2.       Margarita Cupcakes
3.       Roast Carrot Salad
 

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