TACO CHILI SALAD

wait, where is the beef?

I got no beef, with beef, but this salad is all about beans and squash.

add some lazy man salsa dressing, and it is taco -liscious.

1 small butternut squash, peeled and cubed: cook in butter + oil, on medium high heat, until it begins to brown.

Now give it a nice squeeze of agave or honey. Then seaason with salt, and add juice from 1 lemon

Black beans, cooked, or  canned

yes. that is right, i am going to give you the go ahead for canned beans, drained and rinsed

cotija or feta cheese, 1/2 cup chopped

lettuce of your choice, chopped

tortilla strips, fried until crispy in vegetable oil

salsa dressing

we have made this before, as a salsa, now we are taking our salsa and adding some oil and therfor turning it into a dressing!!!

1 tomato

1/2 jalopeno chili, or to taste

2 table spoons red onion, shallot or yellow onion

few springs of cilantro

juice from  one lime

salt and pepper

Add me in the blender, whirl, and done.

Taste for seasoning.

More salt?

More heat?

When to your satifsfaction, stir in some oil, olive or canola, and voila, salad dressing!

combine all salad ingredients, pour dressing on top and garnish with crispy tortilla strips.

Photo and Food Styling by Mimi Newman