Tuesday, May 27, 2008

Tuesday Do-Little Dinners: (Vegetarian) Taco Salad

Ah, (almost-) summer. Warm days, sweaty children, dinner on the patio. Of course you want a cool supper at this time of year, right?

Over Memorial Weekend--amidst the family bike ride and the picnic at the park and the ice cream cones downtown and the backyard bubble-blowing and the patio water-painting and the flower planting--I was reminded of one of my favorite Do-Little Dinners that fits the summer-supper bill just perfectly: a vegetarian taco salad of my own creation. It's a dream: there's no real recipe, you can make as many or as few servings as you need, and it requires zero cooking. It's practically a Do-Nothing Dinner!

All you need is a bag of prewashed salad greens; a can of black beans; some frozen or canned corn; any chopped vegetables you like such as tomatoes, cucumbers, onion, and green pepper; salsa; lowfat sour cream (or, heck, use the full-fat if you so desire); shredded cheddar cheese, and perhaps some avocado.

Drain and rinse the beans, and nuke the frozen corn just until thawed or drain the canned corn. Then place salad greens, beans, corn, and chopped veggies on individual plates and sprinkle each serving with some of the cheddar cheese. Top each salad with sour cream, salsa, and avocado, and serve with a side of soft tortillas, tortilla chips, or corn muffins.

The perfect easy summer dinner. I think I'll make it all season long. You?

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