Go Back

Chorizo Taco Salad

Print Recipe Facebook Pin Recipe

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.