Thursday, September 5, 2013

Bean Taco Salad

Today's salad creation kept evolving as I was wandering around the kitchen trying to get my lunch together, eat dinner and make sure my toddler wasn't trying to make a run for it instead of eating his dinner. 

It started with just some organic black beans and red kidney beans.  Checking through the spice cabinet I found cumin, Himalayan salt, Paprika and some garlic powder.  Added a pinch or 2 of all of those.  Found some cilantro, jalapenos, and a lime in the fridge so in they went.  My favorite part:  an avocado!  Checking the fridge one more time resulted in some sweet peppers.  Decided on 1 orange, 1 red and 1 yellow.  Added tomatoes and lettuce from the salad bar at work and bam! 

Taco salad would not be complete without chips so I tried Garden of Eatin' for the first time.  Pretty good chip.  I LOVE tortilla chips and these are a good substitute for the less healthy version.

Prior to the salad I got in an upper body workout.  I have been doing Shaun T's Focus T25, but left my desk a little late so I decided to just do upper body on my own.  Quick 15 minute workout and I was off to lunch. 

This salad was super filling. 

Here's the lineup:
1/2 cup black beans
1/2 cup red kidney beans
himalayan salt
Garlic Powder
Sweet peppers
Chips (I chose Garden of Eatin)


All the ingredients are to taste.  Salads need to be easy.  Just dump in some good stuff and leave the measuring for the bakers. 

I put the leftover beans in the freezer and will add to my next batch of taco soup.  No signs of fall or winter here in TX so that will have to wait a little bit longer. 

1 comment:

  1. Taco Salad always a hit! Gonna try this one, maybe this weekend! My guys love taco salad. I'm glad to see you use the Himilayin Salt - we use that too, so much healthier! And who doesn't like an avocado?