Name: Vegan Taco Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Taco Salad; 4 c. romaine lettuce (shredded); 1 15 oz can black beans, drained and rinsed; 1 recipe Fresh Tomato Salsa Dressing (see recipe below or any fresh salsa); 4 oz baked tortilla chips (I used Trader Joe's Quinoa & Black Bean Infused Tortilla Chips); 1/2 c. chopped fresh cilantro (optional); 4 servings Guacamame (about 1 cup, see recipe below or a packaged guacamole hummus); Fresh Tomato Salsa Dressing; 1 lb tomatoes (about 3 medium); 1/4 c. chopped fresh cilantro; 1 clove garlic (minced); 1 tbsp. red wine vinegar; 2 tsp. hot sauce; Freshly ground black pepper; Pinch of salt; Guacamame; 4 oz sliced avocado; 1 c. frozen edamame (completely thawed); 1/4 c. water; 1/4 tsp. salt; Juice of 1 lime; 1 plum tomato (chopped); 2 tbsp. chopped red onion; 1/4 c. loosely packed cilantro leaves (optional)