Taco Salad

My wife really likes Wendy's taco salad and has an occasional craving for the salad topped with chili and sour cream.  When browsing through the Forks Over Knives Cookbook, she ran across this recipe and so we gave it a whirl.  She gave it two thumbs up and said it's a definite repeat.

Taco Salad

 

For the salad:

Crispy tortilla strips

6 cups chopped romaine lettuce (or other salad greens)

1 1/2 cups chopped tomato

3 ears corn, kernels removed (about 2 cups) (Or canned corn, depending on the season)

 

One 15 ounce can of black beans, drained and rinsed

One 15 ounce can of pinto beans, drained and rinsed

 

 

For the dressing:

 

One 15 ounce can of cannellini beans, drained and rinsed

2 cups cilantro, leaves and tender stems

1 cup Italian parsley leaves

1/4 cup tahini

Once 4 ounce can diced green chiles, drained

2 tablespoons low sodium soy sauce

1 teaspoon chili powder  (More or less to taste, depending on how much heat you want)

1/4 teaspoon crushed red pepper flakes

1 to 2 cloves garlic, peeled and minced, optional

Zest and juice of 2 limes

 

To make the salad, layer the lettuce, tomato and corn, then pour the black and pinto beans over the top.  Set aside.

 

To make the dressing, combine in a blender the cannellini beans, cilantro, parsley, tahini, green chiles, soy sauce, chili powder, crushed red pepper flakes, garlic, lime zest and juice and 1 cup water.  Blend on high until smooth.

 

To serve:

 

Pour the dressing over the salad to taste and serve immediately.  Sprinkle crispy tortilla strips on top to add great texture. 

 

Alternate preparation:

 

A quick and easy alternative, especially if you have some of Deacon Pat's chili on hand.

 

Prepare the greens as described.  Then pour over the greens two cups of chili.  This can then be topped with the dressing from above if desired, or you can also try the tofu sour cream.  (You can find this recipe on my favorite recipe page)

 

This version will satisfy that Wendy's urge every time!