Taco Salad

Several years ago, when we first got a Trader Joe's near us, we discovered that they carried a Soy Chorizo.  We wanted to try it in something, but didn't think it would work in tacos, so we used it in a taco salad!  Then Trader Joe's stopped carrying the Soy Chorizo for a while, so we had to go taco salad-less until they started carrying it again.  They just recently got it again, so I had to raise our taco salad recipe from the dead and make a few edits before we could make it again.  But now Trader Joe's is carrying the Soy Chorizo regularly, so we can have taco salad once more!

1 can olives
1 can black beans
1 package Soy Chorizo from Trader Joe's
11 sticks celery
½ red onion
3 bell peppers
1 cup mild tomato salsa
1 cup corn or Corn & Chile Salsa from Trader Joe's
2 cups cooked rice
½ cup cheese, I like using Fancy Shredded Lite Mexican Blend from Trader Joe's
1 TBSP Taco Seasoning from Trader Joe's
½ TBSP lime juice

Empty the black beans and olives into a clean colander and rinse well.

Thoroughly wash the celery and bell peppers.

Finely chop the bell peppers into small cubes.

Cut the celery sticks into thin slices.

Chop the half red onion very finely into tiny pieces.

Put the olives, black beans, bell peppers, celery, and red onion in a large bowl.

Unwrap the Soy Chorizo, then slit open the plastic covering.

Crumble the Soy Chorizo into the large bowl with the vegetables and mix thoroughly.

Add the salsas, rice, cheese, taco seasoning, and lime juice to the Soy Chorizo mixture.  Mix until all ingredients are thoroughly combined.

This refreshing salad is best served with a side of tortilla chips over a bed of lettuce topped with sour cream, tomatoes, and avocado.

 

 

To see more of my pictures you can find me on Instagram at @audreygracephotography.