Tex Mex Salad Bowl
Recipe type: Salad
Yield: 2 main dish salads
This vegan Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist, by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.
  • 8 cups loosely packed baby romaine or chopped romaine
  • 20 black bean tortilla chips
  • 14 grape or cherry tomatoes, sliced in half
  • 1 cup cooked chickpeas (garbanzo
  • beans), drained and rinsed, if canned
  • Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
  • ½ cup seeded and chopped orange or red sweet bell pepper
  • 4 green queen olives with pimento, sliced
  • ½ of a large avocado, peeled, pitted and sliced
  • 21/2 tablespoons vegan mayonnaise
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon maple syrup
  • 1/16 teaspoon cayenne pepper
  1. For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the
  2. circumference of the bowl. Artfully arrange 14 tomato halves on top of the lettuce. Top with
  3. one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad and arrange one-half of the avocado slices on top in a pleasing manner.
  4. Put all of the dressing ingredients into a small bowl and briskly whisk until smooth (see note). Drizzle one-half of the dressing over each salad, and serve.
CHEF’S NOTE: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.

Recipe and photo by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.
Recipe by Chic Vegan at https://www.chicvegan.com/laura-theodores-vegan-tex-mex-salad-bowl/