Ingredients
Scale
- 1 cup of vegan sour cream
- 1/2 cup of salsa
- 2 ripe avocados
- 1/4 teaspoon of salt
- 1 teaspoon of fresh lime juice
- 3 heads of Romaine lettuce hearts – chopped or shredded
- 1 medium sized red onion – chopped
- 4 Roma tomatoes – seeded and chopped
- 2 cups of fresh, frozen (thaw if frozen) or canned corn
- 1 cup of steel cut oats
- 1 package of Taco Seasoning
- 1 – 15 ounce can of chili beans (check label to make sure there is no animal fat used to season the beans)
Instructions
- Make the dressing by mixing the sour cream and salsa together. Cover and let chill in the refrigerator.
- In a bowl mash the avocado, lime juice and salt together to make a simple guacamole. Cover and let chill in the refrigerator.
- Prepare all of the produce, cover and store in the refrigerator until ready to use.
- In a medium sauce pan, bring 6 cups of water to a boil, then add 1 cup of steel cut oats. Bring to a boil again, lower the heat and let simmer for about 7 minutes
- After 7 minutes turn off the heat and strain the oats using a fine mesh strainer for about 10 seconds, then return the oats to the sauce pan, cover and let steam (no heat) for about 10 minutes
- While the oats are ‘steaming’, open the can of chili beans and heat. Once the beans are heated, turn off the heat, cover and let sit while you finish the oats.
- In a medium sized frying pan, add steel cut oats and taco seasoning (follow directions on label). Once the oats are seasoned through and the sauce has thickened, turn off heat and assemble the salads
Salad assembly
- Cover the plate with a layer of chopped romaine lettuce. Sprinkle a layer red onions followed by the tomatoes.
- Spoon sour cream and salsa dressing over the romaine lettuce, onions and tomatoes. Top with chili beans, steel cut oats and finish with corn and a dollop of guacamole.
- Serve and enjoy.
Nutrition
- Serving Size: 1