Tex-Mex Salad Recipe – Plant-based, Gluten-free

Nancy Addison — Sun, 07 Jul 2024 14:22:49 +0000

Sometimes I just feel like having something crunchy, salty, and savory! Growing up in Texas meant having a true appreciation for Mexican food and Tex-Mex food.

When I became a vegetarian, it became a little more challenging. Many chips, salsas, and beans have meat broth added to the food, so I started making my own beans and salsas.

This recipe can be vegetarian and gluten-free, depending on the choice of chips, and is highly nutritious, with a good amount of healthy protein.

When you look for whole-grain chips, remember that blue corn has 20 percent more protein and eight percent less starch than yellow corn. Colorful food is usually healthier than the less-colorful variety. There is a wonderful variety of healthier, sprouted, multi-grain chips today for you to choose from, including the brand Late July. (My favorites are the blue corn and the sweet potato tortilla chips.)

I make my beans and rice ahead of time and put the salad together when I am ready to serve it.

This is a good dish to serve to vegetarian guests. I also like to put this together and take it to work for lunch. Just don’t forget to take a fork!

Ingredients:

21⁄2–3 c. black beans, cooked (click here for the recipe)
21⁄2–3 c. whole-grain brown rice, cooked (Click here for the recipe)
1 head romaine lettuce or other leafy greens
1 bunch cilantro, chopped
1 tomato, chopped
1 pack whole-grain, organic tortilla chips

Directions:

1. You may want to assemble the salad on individual serving plates, so each serving has a beautiful presentation.

2. Have black beans and rice warm and ready; set aside.

3. Tear lettuce into small, bite-sized pieces and put in bowl.

4. Place rice on top of lettuce.

5. Add black beans.

6. Sprinkle cilantro and tomato on top.

7. Crumble tortilla chips over top.

Notes:

1. Use warm rice and beans.

2. Use this recipe as a guide. You can add sliced avocado, cucumber, and other vegetables you like to this salad.

Excerpt from “How To Be A Healthy Vegetarian”, Taco Salad, pages 233 -234. By Nancy Addison, also in audio.

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Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

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beans and rice – Organic Healthy Life – Nancy Addison – Nutrition