Vegetarian Taco Salad

I am really fortunate to live in a small city with a great farmer’s market. It is busy and hopping in the summer time! We have an adorable main street here and it’s enjoyable to walk around and shop. My son and I like to go up there on Saturdays and see the local goodies. This week we got to sample some local honey. I ended up buying some clover honey and a blackberry infused honey. And my son actually tried it and loved it! There was also some in-season peaches and tons of veggies and fresh lettuce.

Vegetarian Taco Salad

Ingredients

• 2 ears fresh corn
• 2 Romaine lettuce hearts roughly chopped
• 1 16 oz can BUSH’S® Organic Black Beans, drained and rinsed
• 2 cups shredded cheddar cheese
• 1 cup sliced cherry tomatoes
• 1 can sliced olives drained well
• 2 cups corn chips
• 1 cup catalina dressing or French dressing

optional toppings:

1. sour cream
2. guacamole
3. pico de gallo

Instructions

1. In a large salad bowl, add chopped lettuce, BUSH’S® Organic Black Beans, tomato, cheese and olives.
2. When ready to serve, add corn chips and dressing to salad.
3. Serve with optional toppings:  sour cream, guacamole and pico de gallo.
4. Toss to coat.

thecountrycook.net

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