Monday, January 23, 2006

Simple Supper Taco Salad

2 bunches Romaine lettuce, chopped
4 Roma tomatoes, chopped
2 1/2 cups black beans, rinsed
1/2 cup black olives, chopped
1 bunch green onions, chopped
1 bunch fresh cilantro
4 corn tortillas
olive oil
1/2 tsp. garlic powder
1/2 tsp. taco seasoning

Chop lettuce, tomatoes, onions, cilantro, and olives. Place in large bowl. Add black beans and gently mix.

Dice corn tortillas into half-inch squares. Preheat a skillet. Add olive oil to coat surface. Fry tortilla squares until crispy. Add garlic powder and taco seasoning to mixture when nearly browned (If you prefer a fat free version, bake in a hot oven instead of frying).

Gently stir tortilla squares into salad. Place salad into individual serving bowls. Garnish with a dollop of Veganaise. Enjoy!
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