Cool Ranch Taco Salad

We kept our salad pretty basic and didn’t use corn or olives and it was plenty good!  Love the spice combination that is added to the beefless meat.  We used leftover mixture to make burritos the next day.

Cool Ranch Taco Salad

Serves 6

Dressing:

            In a screw-top jar, shake to mix the oil, ketchup, vinegar, sugar, salt, and cayenne.

2/3         cup vegetable oil

1/4         cup ketchup

1/4         cup distilled white vinegar

1            tablespoon sugar

1/2         teaspoon kosher salt

1/2         teaspoon cayenne pepper

Beefless Mixture:

2            large ears corn or 1.5 cups frozen corn kernels thawed and patted dry.

1            tablespoon canola oil

1            pkg. beefless crumbles (Trader Joe’s, Smart Ground)

1            tablespoon paprika

2            teaspoons ground cumin

2            teaspoons garlic powder

2            teaspoons dried oregano

1            teaspoon cayenne pepper

1.5         teaspoons kosher salt

1            teaspoon freshly ground black pepper

1            15 oz. can black beans, drained and rinsed

1/2          cup chopped fresh cilantro

Salad:

1            large head iceberg lettuce, shredded (We used crispy Romaine)

2            beefsteak tomatoes, cut into chunks

1            large avocado, cut into chunks

1/4         cup sliced black olives (optional)

2            cups tortilla chips

1/4         cup chopped red onions

1/4         cup vegan sour cream

If you are going to use the corn and it is on the cob … heat a large dry skillet over high heat until really hot.  Put the whole ears of corn in the pan until the underside is charred, about 3 minutes. Keep cooking, turning two more times, until the corn is charred in spots all over 8-9 minutes.  If using thawed frozen kernels, char them in the dry skillet in a single layer, only stirring once or twice, until slightly blackened, about 6 minutes.

Let  the pan cool a bit  Add the oil and heat over medium-high heat until shimmering-hot. Add the beefless meat, breaking it up, Cook approximately 5-6 minutes.

Drain most of the liquid from the pan but leave enough to keep the beefless meat juicy.  In a small bowl, combine the paprika, cumin, garlic powder, oregano, cayenne, salt and black pepper.  Add the spice mixture to the beefless meat along with the black beans and 1/2 cup water.  Cook, stirring gently, 5 minutes.  Remove from the heat, let cool slightly, and stir in the cilantro.

Arrange the lettuce in big salad bowl and top with the mixture.  Cut the corn from the cobs and add it to the salad with the tomatoes, avocado, and olives (if using).  Pour the dressing over the salad and crumble the chops all over the top.  Sprinkle with the onion and top with the vegan sour cream.