Taco Salad with Black Bean Falafel and Chipotle Ranch
DroolWorthy
DroolWorthy
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Ingredients

  • 4 salad
  • 1 can black beans, drained
  • 4 tablespoons flour, divided (I used whole wheat)
  • 1/2 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1 handful cilantro, chopped
  • Olive oil, for brushing
  • 1/2 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 3 tablespoons milk
  • 1 chipotle pepper, chopped + 1 tablespoon adobo sauce
  • 1 teaspoon worstershire sauce
  • 1/4 teaspoon onion powder
  • Salt and pepper, to taste
  • 8 cups spring greens
  • 1 mango, sliced
  • 2 ears of corn, cooked, kernels removed
  • 1 cup shredded cabbage
  • 1/2 cup chopped cilantro
  • 1/2 red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 2 avocados, pitted, sliced
  • 1 cup crumbled feta cheese

Instructions

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