Jan
15
2015
Kidney Bean Taco Salad
SHARED by: Chef Koren, Chef and Educator at Kitchen Little Cooking School
This week Kitchen Little is thinking warm thoughts and going to MEXICO! Whip up this Kidney Bean Taco Salad for a meal the whole family will enjoy!
WHAT YOU’LL NEED:
- 1/3 Cup of Kidney Beans (soaked in water overnight)
- 1 Quart Water
- 2 Tablespoons Kosher Salt
- 1 Romaine Heart, Chopped
- 1 Beefsteak Tomato, Diced
- 1/2 Cup of Shredded Cheddar Cheese
- 2 Carrots, Peeled and Grated
- 1 Bunch Cilantro, Picked
- 1/2 Lime, Squeezed
- 6 Corn Tortillas
- 4 Tablespoons Olive Oil
- Salt and Pepper to Taste
WHAT YOU’LL DO:
- In a heavy metal sauce pan, add soaked kidney beans, water and salt. Bring beans to a boil, then lower heat and simmer for 60-90 minutes, or until tender.
- Preheat oven to 375F. Brush 6 tortillas with olive oil. Season with salt and place evenly on a parchment paper lined baking sheet. Bake in preheated oven for 10-15 minutes, until the tortillas are crispy and golden.
- In a separate bowl combine cilantro, carrots, romaine lettuce, cooked kidney beans and diced tomatoes. Mix well.
- Squeeze in lime juice and remaining 2 tablespoons of olive oil.
- Portion out salad into the six crispy tortilla bowls and top evenly with cheddar cheese.
*Serves 6
TIPS:
- Use avocado for added flavor and nutrition
- Black beans can be used instead of kidney beans