Veggie Taco Salad
1 12 ounce can pinto beans washed, and drained
1 can whole kernal corn, washed and drained
1 medium tomato, diced
3 stalks green onion diced
1/4 cup organic salsa
1/2 avocado, skinned and diced
1 teaspoon crushed red pepper
1 tablespoon olive oil
1 tablespoon apple cider vinegar
jalapeno pepper rings, to taste
dash of brown sugar
To taste: cracked black pepper, salt, onion powder, garlic powder
1/4 cup shredded extra sharp cheddar (optional)
Directions
- In a medium bowl toss beans, corn, tomatoes, green onion, and avocado with apple cider vinegar and olive oil.
- Add in crushed red pepper, brown sugar and jalapeno.
- Plate salad and top with salsa, extra green onion, and cheddar. Serve with tortilla chips.
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