Salad tacos

Salad tacos

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
270g cooked or tinned red kidney beans, drained
1 leafy lettuce, torn into bite-size pieces
1 avocado, peeled, stoned and cubed
1/2 green pepper, cored, seeded and diced
2 tomatoes, chopped
1 teaspoon fresh oregano, chopped
8 taco shells
60g cheddar cheese, grated

Marinade

Quantity Ingredient
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
2 tablespoons wine vinegar
60ml oil
1/4 teaspoon salt

French dressing

Quantity Ingredient
1 tablespoon vinegar
3 tablespoons oil
1 garlic clove, crushed
pinch sugar

Method

  1. Beat marinade ingredients together with a fork. Chill kidney beans in marinade for 2–3 hours.
  2. Combine dressing ingredients. Add lettuce, avocado, green pepper, tomatoes and oregano. Drain beans, add to salad and toss lightly.
  3. Crisp taco shells as directed on packet. Spoon salad into tacos. Sprinkle cheese over top and serve immediately.
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