Chorizo Taco Salad
Ingredients
Agave Lime Vinaigrette:
- ¼ cup olive oil
- juice of 2 limes
- 2 tablespoons agave
- ¼ teaspoon sea salt
Chorizo Taco Salad:
- 1 tablespoon olive oil
- 1 cup fresh or frozen fire roasted corn kernels
- 1 8-ounce box Upton’s Naturals Chorizo
- 2 heads romaine lettuce roughly chopped
- 1 cup cherry tomatoes halved
- ¼ cup thinly sliced red onion
- 1 cup cooked rice cooled
- 1 15-ounce can or 1 ½ cups cooked black beans, drained and rinsed
- Salt and pepper to taste
- Vegan sour cream optional
- Vegan cheddar shreds optional
- 8 tortilla chips crushed
- Scallions thinly sliced
- 1 avocado peeled and thinly sliced
- Lime wedges
Instructions
- Add the olive oil, lime juice, agave, and salt to a small bowl and whisk to combine. Or add the ingredients to a salad dressing shaker, jar with a tight lid, or small container with a tight lid and shake to combine. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the corn and saute for 2- 4 minutes until the corn has just started to char on some pieces. Reduce the heat to medium, add the chorizo and saute an additional 4 minutes until heated through and the corn has charred a little more.
- Add the lettuce, tomatoes, onion, rice, and beans to a large bowl. Sprinkle with salt and pepper, drizzle with desired amount of dressing and toss to combine.
- Divide the salad mix among 4 bowls. Top each serving with chorizo corn mixture, drizzle with sour cream, and sprinkle with cheddar shreds, crushed tortilla chips, and scallions. Add ¼ of an avocado, sliced, and fanned out on each salad.
- Serve each bowl garnished with 1-2 lime wedges on the side.
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