Taco Salad

After posting about so many restaurant meals I want to post a picture of a meal I have on a weekly basis. Because my abuelita almost always has fresh cooked pinto beans and brown rice (made with bell peppers, tomatoes, garlic, and onions) prepared I've come up with a variety ways of turning them into meals. One of my favorites is mixing them with romaine lettuce and corn and topping them with guacamole to make a "taco salad". It reminds me of a healthier version of the Chipotle salad bowls. You can of course throw in any additional veggies you have on hand as well. When I pack it for lunch at work I pack the lettuce in a bag and the premixed toppings in a tupperware so I can prepare the freshest possible salad on the go. 




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  • Melinda Amato
    published this page in Blog 2014-09-24 22:45:43 -0700