Courtesy of Natural Pantry
http://www.natural-pantry.com

Taco Salad

Diet Type: Dairy Free

Cooking Time: Under 30 minutes

Ingredients:

  1 cup cooked Pinto Beans
  5 ounces silken soft Mori-Nu tofu
  2 tablespoons lemon juice
  2 teaspoons Cumin
  2 tablespoons fresh cilantro
  1/4 teaspoon black pepper
  3 cups chopped green lettuce
  4 large tomatoes, chopped
  1 cup corn kernels
  1/2 cup shredded soy cheese
  1 large carrot, shredded
  1/2 cup minced red onion
  1 cup seeded and diced cucumber
  1 can chopped jalapeno peppers
  1/2 cup salsa
  1/2 cup chopped black olives
 
Directions:

Combine beans, tofu, lemon juice, Cumin, cilantro, and pepper in a blender or food processor and process until smooth. Set aside. Prep vegetables of choice. Place lettuce in a large salad bowl or shallow serving dish. Spoon bean mixture on top and spread flat, almost to edges. Arrange remaining vegetables and cheese on top. Serve salsa on the side.

Servings: 4

Author: Polly Pitchford, Full Spectrum Health™

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 4
Amount Per Serving 
Calories 252
Calories from Fat 56
 % Daily Value*
Total Fat 6g10%
  Saturated Fat 1g3%
  Mono Fat 3g 
Sodium 1060mg44%
Total Carbs 41g14%
  Dietary Fiber 10g42%
  Sugars 1g 
Protein 13g 
Iron33%
Calcium25%
Vitamin B-625%
Vitamin C60%
Vitamin E16%
Vitamin A79%
Selenium9%
Manganese35%
Copper25%
Zinc10%
Potassium31%
Phosphorus21%
Magnesium22%
Pantothenic acid10%
Niacin13%
Riboflavin12%
Thiamin27%
Folate38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.