This salad should have been taco salad but I didn’t have all the ingredients to make it so I opted for a similar taste and texture.
Without beef, I used pork but flavored it heavily with cumin and red pepper. A dash of cinnamon gave it a hint of sweet taste. With whatever veggies I got from CSA, I tried to use them up before they spoiled, helping to have a cool salad for a hot June evening.
Ingredient for salad
- 1/4 lb ground pork
- 1/4 cup black beans
- 1 butter lettuce, chopped (about 2 cups)
- 2 radish, thinly sliced
- 1/4 red onion, thinly sliced
- 4 sprigs of cilantro, chopped
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp red pepper
- a dash of cinnamon and black pepper
- 1 tsp of olive oil
- 1 lime, to squeeze
1. Add cumin, salt, red pepper, cinnamon, and black pepper to meat and mix well.
2. Heat up a frying pan over medium heat and add olive oil. Add meat and beans, stirring occassionally until cooked.
3. Serve pork and beans over lettuce, radish, onion, and garnish with cilantro. Squeeze lime juice.
I had some tortilla chips in the house and served the salad with them. It wasn’t quite the taco taste but it still was quite good and filling for dinner.