Basic Taco Salad

  • 1 cup, give or take, of black beans (cooked/canned and drained)
  • 1/4 cup (or more) of your favorite salsa
  • 4-6 cups of your favorite salad greens (I like Trader Joe's baby romaine--I just take the whole bag!)
  • 1/2 avocado (hint: bring the whole avocado plus an extra baggie to store the extra at work)
  • Optional: sunflower seeds, crumbled tortilla chips, cooked rice, corn tortillas
  1. If you're packing this to go: Put your beans and a spoonful of your salsa in a small glass container.
  2. Pack your greens tightly in a plastic bag--or, if you're taking a whole bag of greens straight from the store, you can just snip a hole in the corner to deflate it and pack it as-is.
  3. Put the remaining salsa in a small container, or even a little baggie if you trust it.
  4. Pack all of the above into a lunch bag or just throw the pieces into your work bag.
  5. At lunchtime, heat the glass container of beans in the microwave while you dump greens in your Big Bowl and slice the avocado.  Throw the hot beans on your cold greens, top with salsa and avocado, devour.  Be as generous with the salsa and avocado as you need to be so there's no need for extra dressing! 

 

See this post for tips!