Dairy-Free Taco Salad
source: steve loya
I first tasted this recipe for Dairy-Free Taco Salad at a party thrown for my daughter, a few days before her wedding. I had to get the recipe and I’ve been making it ever since.
1 can of corn, drained well
1 can of black beans, rinsed and drained well
small red onion, finely chopped
2/3 cup salsa (add more if desired)
1/4 cup mayonnaise
1 tomato, chopped with excess juice removed
1/4 cup taco sauce (good but optional)
1 bag chopped lettuce
6 large handfuls tortilla chips, crumbled
1 avocado, chopped
salt, to taste
Mix all ingredients in a large bowl. Serve within 5 minutes.
Note: Because of the lettuce, chips and avocado, this salad starts to lose texture almost immediately. Therefore, it’s important not to make more than will be eaten at the present meal. Halve the recipe if necessary.
Dairy Version: Skip the mayonnaise and add 1/2 sour cream and 1/2 shredded cheese instead.
Makes 12 salad size servings or 6 main dish servings.