Layered Taco Salad

Name: Layered Taco Salad
Prep time: 8 min
Cook time: 8 min
Total time: 8 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 teaspoon honey or agave nectar; 1 avocado, diced; 118 milliliters chopped cilantro, stems and leaves; 296 milliliters cooked black beans, rinsed; 118 milliliters chopped cucumber; 1 teaspoon cumin; 237 milliliters fresh corn kernels (from 1 to 1 1/2 ears); 237 milliliters halved cherry or grape tomatoes, orange and red if available; 1 jalapeno pepper, seeds removed; 118 milliliters diced jicama; 1 teaspoon kosher salt; 59 milliliters fresh lime juice (from 2 limes); 118 milliliters thinly sliced radishes; 237 milliliters shredded red cabbage; 473 milliliters chopped romaine lettuce; 20 tortilla chip strips, broken; 79 milliliters vegetable oil

Layered Taco Salad might be just the side dish you are searching for. This recipe serves 3. One serving contains 483 calories, 11g of protein, and 32g of fat. It is a good option if you're following a gluten free and dairy free diet. It is an affordable recipe for fans of Mexican food. If you have agave nectar, kosher salt, cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 8 minutes.

Ingredients

Servings:

1teaspoon

honey or agave nectar 1

avocado, diced 118milliliters

chopped cilantro, stems and leaves 296milliliters

cooked black beans, rinsed 118milliliters

chopped cucumber 1teaspoon

cumin 237milliliters

fresh corn kernels (from 1 to 1 1/2 ears)237milliliters

halved cherry or grape tomatoes, orange and red if available 1

jalapeno pepper, seeds removed 118milliliters

diced jicama 1teaspoon

kosher salt 59milliliters

fresh lime juice (from 2 limes)118milliliters

thinly sliced radishes 237milliliters

shredded red cabbage 473milliliters

chopped romaine lettuce 20

tortilla chip strips, broken 79milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.