This is by far my favorite taco salad evah! It's healthy, fresh, tasty and a little time consuming but so worth it. I came across it on Tracy Anderson's 3 Green Hearts Instagram account and I was immediately smittened as it's mexican and yet, so good for you! You know what makes me feel even better is when I drink a 'rita with it. As I promised, here is the recipe so you can try it for yourself! I did leave out the cilantro it called for and I used can corn instead of fresh (I hope that you can forgive me). Also, the recipe doesn't specify amounts for some of the ingredients and there were a few other things I left out so just improvise to your liking. FYI-this wasn't kid friendly but the hubs did enjoy it. Let me know what you think of it and a big muchas gracias to Tracy for the recipe!
2 cans of kidney beans (drained)
1 lb. ground turkey (optional)
garlic cloves (I used 2)
red onion-diced (I used about a half of 1)
1 tsp chili powder
1/4 tsp cumin
rice wine vinegar
corn (I used 1 can)
1 cup cooked Lundberg Black Japonica Rice
homemade guac or whichever brand you prefer
Start cooking your rice since this will take about 40 minutes.
Brown your turkey if you decide to add this to the mix.
Take your rinsed kidney beans and blend them in a vitamix blender or a food processor. Saute them in a pan (along with your cooked turkey if you so wish to add this) with onion, garlic, chili powder, cumin and sea salt.
Put this bottom layer in your trifle dish. 1st layer
Mix your cabbage with rice wine vinegar and place on top of bean/meat mixture. 2nd layer
Saute corn with coconut oil and this will be your 3rd layer.
Add 1 cup of cooked rice to the dish and this is your 4th layer.
Add your guacamole to make the 5th layer.
Your final layer will be your romaine lettuce.
Top with a few halved plum tomatoes and diced avocado and Enjoy!
*you can also add salad dressing to this.