Taco Salad
Makes 2 Salads
Ingredients
2 Brown Rice Wraps
1 Head of Lettuce, shredded *Use any type of lettuce you like
2 Scallions (green onions), sliced on angle
1/4 Purple Onion, very thinly sliced
4 Pepperoncini Peppers, chopped
1 Cubanelle Pepper, chopped
10 Small Cherry Tomatoes, sliced in 1/2
1-2 Ears, Fresh Corn on Cob
4 Tablespoons, Black Beans, low-sodium
Fresh Cilantro, rough chopped
1 1/2 – 2 Cups, Taco Meat *see my recipe for my homemade Tacos
Instructions
Brown Rice Wrap
Preheat oven to 350 Degrees.
Place the brown rice wraps into an oven safe bowl and try to push the wrap down into the bowl (to create a bowl out of the wrap). You want the wrap to take on the shape of your bowl. Place the bowl with the wrap into the oven and bake just until the wrap becomes nice and golden brown & crispy. This will take about 10 minutes; be sure to keep a close eye on them to make sure you don’t overcook them. Remove from oven, set aside to cool.
Shred the lettuce and prepare all your veggies and set aside.
Baked Brown Rice Wrap
Make the taco meat; see the link below for my Turkey Taco recipe. You can also make the taco meat first and it can simmer on the stove while you prep the rest of this salad.
Build your salad: You can keep the wrap in the same bowl you baked it in (just make sure it is completely cooled). Place the lettuce into the wrap then add about 3/4 cup of the taco meat onto the center of the salad. Then place all your veggies around the taco meat.
Garnish with some fresh Cilantro and add your favorite dressing. I love to make dressing but I also keep some store-bought dressing on hand for those busy weeknights. On this salad I used “Garlic Expressions” dressing. It is light with a hint of garlic flavor. It is gluten free and so delicious on salads. I even use this dressing for marinades! Most of my local supermarkets sell this dressing.
Serve and enjoy! Mangia!
Notes
Check out my blog on how to freeze fresh corn on the cob. You’ll have fresh corn all winter long: Freezing Corn on the Cob
If you don’t have fresh corn on hand, frozen will do just fine. Be sure to thaw it out before making your salad.
I use Brown Rice wraps in this recipe; I love that they are gluten free. I love how crispy they get when baked and they have such great flavor. You can break off pieces and scoop up the taco meat and veggies as you eat this salad! If you don’t have or cannot find brown rice wraps you can use any type you like. Brown Rice wraps are typically found in the freezer section within the supermarket’s organic aisle.
I like to make Turkey Taco’s; it keeps this recipe lighter. If you don’t have turkey you can use ground meat or even ground chicken. Use whatever you have on hand or what you like. Check out my recipe for my Taco meat: Turkey Taco’s
I absolutely love Pepperoncini Peppers. They are somewhat sweet with a bite to them. They are so great with this salad. I keep a jar of them on hand so I can use them anytime I want to add them to a recipe.
The great thing about recipes like this one is that you can add anything you like. There are so many choices when it comes to adding different veggies, beans, dressings and garnishes. Have fun with it. I love how colorful this salad turns out!