Fiesta Lime Vegetarian Taco Salad
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A vegetarian taco salad jar with brown rice, black beans, pico de gallo and romaine under a zesty chile-lime dressing. Made for easy single-serving lunches.
Ingredients
Dressing
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/2 tsp mustard
- Pinch red pepper flakes
Salad
- 3 tbsp of the chile-lime dressing above
- 1/3 cup cooked brown rice
- 1/2 cup cooked black beans
- 1/4 cup pico de gallo
- 1/4 cup sliced red onion
- 1/4 cup halved grape tomatoes
- 2 tbsp chopped cilantro (optional)
- 1–2 cups chopped romaine
Equipment
- 24-ounce wide-mouth jar
- cutting board
- chef’s knife
Directions
- Prepare: Cook the rice and black beans if they are not already cooked, and let both cool completely. Shake the six dressing ingredients together in a small jar with a lid.
- Assemble: Measure 3 tbsp dressing into the salad jar, then add rice, beans, pico de gallo, onion, tomato, cilantro, and romaine in that order.
- Store: Keep it chilled; the storage guidance allows up to a week, but for meal prep, eat within 3–4 days to be on the safe side.
- Serve: Stand the jar upright until it is time to eat. Pour it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 448g | Calories: 821kcal | Carbohydrates: 77g | Protein: 13g | Fat: 54g | Saturated Fat: 8.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1426mg | Potassium: 947mg | Fiber: 12g | Sugar: 8.2g | Vitamin A: 4878IU | Vitamin C: 23mg | Calcium: 109mg | Iron: 4.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); mustard counted as prepared mustard, Pinch red pepper flakes counted as cayenne, of the chile-lime dressing above counted as oil and vinegar dressing, cooked brown rice counted as dry brown rice, cooked black beans counted as canned black beans (one can 250 g), pico de gallo counted as salsa. Brands and portions vary, so use it only as an approximation.