If you have seen very many of our posts you know that we are definitely salad lovers! We love everything from Creamy Sun-Dried Tomato Pasta and Super Food Wilted Salad to Last Minute Potato and Greek Quinoa Salads. However one we haven’t shared yet is our adorable Layered Taco Salad.
Layered salads are perfect party food! They are easy to throw together, can be made ahead of time and look very classy. We decided to add a twist and layer them into glass cups for individual servings. So cute! Individual cups are very portable and will be the talk of the party! If you like you can use pint size Mason Jars or a layering bowl works great of course too if you like it better.
Taco Salad shows up frequently on our table because it is so quick and easy. We try to always have beans and quinoa that we cooked in the Pressure Cooker on hand which means this meal takes maybe ten minutes tops. Can’t beat that right? We are sharing our recipe for Mexican Black Beans as well. They are seriously divine! You could just grab a bowl and eat them as is. They are that good!
There are no real measurements or set rules for this recipe (that is one of the joys). Layer as much as you like of whatever ingredients sound good to you. If you don’t have certain ingredients on hand you can leave them out. Or if you want to add something just layer it right on. It’s totally up to personal preference which makes it even more fun and easy!
As always we suggest using organic ingredients. 🙂
Mexican Black Beans
- 3 cups black beans, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 bell peppers, chopped
- 1 anaheim pepper, chopped
- 1-2 jalapeño pepper, with or without seeds, chopped or left whole
- 1 tsp. oregano
- 1 ½ tsp. cumin
- 1 Tbs. sugar
- 1 Tbs. Real Salt
- 1-2 tsp. black pepper
- ¾ tsp. onion powder
- ½ tsp. garlic powder
- cayenne to taste
Place all ingredients in a pressure cooker or Crock-Pot and add enough water to cover. Cook on high pressure as directed for your pressure cooker (we did ours for 52 minutes). If using a Crock-Pot cook on high 6-8 hours or until beans are completely tender.
- Mexican Black Beans
- cooked quinoa
- romaine lettuce, sliced
- tomatoes, diced
- cheese of choice, grated (Pepper Jack is amazing!)
- black olives, sliced
- red onion, chopped fine
For dressing we used our Best Ever Ranch Dip. The only difference is that we used lime juice instead of lemon and cilantro instead of parsley. So yummy!
What are your favorite ingredients to use in salads?
This post has been shared at Thank Goodness It’s Monday at Nourishing Joy.
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This posts was shared on the Meatless Monday link up at Running on Happy.