Vegan Loaded Taco Salad Recipe

Servings: 2-4

Ingredients

• ½ cup apple cider vinegar
• 1 Tbsp sugar
• 2 tsp salt, divided
• 1 small-medium red onion, thinly sliced
• 2 cups cilantro (1 bunch)
• ½ cup olive oil
• 1 Tbsp champagne vinegar
• 1 ½ Tbsp fresh lime juice
• 1 tsp pepper
• 2 Tbsp vegetable oil, divided
• 1 bell pepper, sliced into strips
• 1 medium white onion, sliced into strips
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ package Hodo Adobo Mexican Crumbles
• 4-6 cups romaine lettuce, chopped
• 1 medium avocado, cut into chunks
• ½ cup grape tomatoes, cut into quarters
• 3 radishes, thinly sliced
• ½ cup fresh or thawed yellow sweet corn
• ½ cup black beans
• ½ cup fried tortilla strips
• 1 small jalapeno, thinly sliced (optional)

Directions

Pickled red onions:

1. Add apple cider vinegar, sugar, and 1 tsp salt to a small bowl, and whisk until well combined.
2. Add sliced red onions, and let sit for at least one hour.

Cilantro-lime vinaigrette:

1. Blend cilantro, olive oil, champagne vinegar, fresh lime juice, 1 tsp salt, and 1 tsp pepper until smooth. Set aside.

Veggies and crumbles:

1. Saute peppers and onions with vegetable oil until tender.
2. Add smoked paprika, garlic powder, and salt (to taste) toward the end.
3. Set aside to cool.
4. Heat up a skillet with a small amount of vegetable oil, and brown your Hodo Adobo Mexican Crumbles to desired texture.

Salad assembly:

1. Add lettuce to a bowl and carefully top with avocado chunks, tomatoes, radish slices, corn, beans, sauteed veggies, Hodo Adobo Mexican Crumbles, tortilla strips, and jalapeno.
2. Top with pickled red onions and cilantro-lime vinaigrette.

Photo credit: Brittney Chung