Mexican Taco Salad

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 10 mins
Total Time 35 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 head iceberg lettuce
  • 3 tomato (s)
  • 2 red pepper (s)
  • 1 large onion (s)
  • 1 clove garlic
  • 1 can corn
  • 1 can kidney beans
  • 200 g soy ranulate, dried
  • 200 ml tomato (s), happened
  • 1 dash soy sauce
  • Barbecue sauce, vegan
  • 50 ml soy drink
  • 100 ml rapeseed oil
  • 0.5 teaspoon ½ lemon juice
  • 1 teaspoon apple cider vinegar
  • salt
  • pepper
  • 100 g tortilla chips
Mexican Taco Salad
Mexican Taco Salad

Instructions

  1. For the vegan minced meat, soak the soy granules according to the instructions. Fry the onions in a pan with oil, then add the soaked granules. Fry briefly, season with salt and pepper and add garlic. Then add the tomatoes, a dash of soy sauce and, if you like, a little barbecue sauce. Let cool down
  2. Wash the lettuce, shake dry and cut into strips. Cut the tomatoes into slices and the peppers into cubes.
  3. Now put the lettuce first in a large bowl, then the tomatoes and peppers in layers on top of each other. Then spread the corn and kidney beans as well as the minced soy meat on top.
  4. For the mayonnaise, puree 50 ml soy drink and 100 ml rapeseed oil with the other ingredients in a blender to a creamy mass.
  5. Spread the mayonnaise as blobs on the salad and top with tortilla chips at the end.
  6. Tip: Guacamole also tastes good as an alternative to mayonnaise.

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