Since it's been the season for salads there is another one I've made frequently because it's been popular with the whole family. Trader Joe's now carries their own version of soyrizo and I've used it to make this taco salad. It goes together very quickly - you can have dinner on the table in a matter of minutes, especially if you have shredded cheese on hand.
Soyrizo Taco Salad
1 large head green leaf lettuce, cut into thin ribbons
1 can black beans, rinsed and drained
1 can corn, rinsed and drained (I've been using Westbrae organic sweet white corn - it's really good)
1 avocado, diced
1 small can sliced black olives
shredded cheese (I like the Mexican cheese blend from Costco)
1 package soyrizo, crumbled and browned
crushed tortilla chips (it's a great way to use up the bottom of the chip bag)
diced red onion (optional)
Dressing: equal parts pico de gallo and ranch dressing mixed together
While the soyrizo browns I wash, cut and spin dry the lettuce. Toss everything except the dressing into the bowl - once the soyrizo is ready mix everthing together with the dressing. Fast, simple and very good. For a vegan version use Follow Your Heart cheddar or omit the cheese and add more avocado. If you use a gluten free ranch dressing the recipe is GF.
Tonight is the first home game for the high school football team and I'm signed up to work the concession stand (senior class fundraiser). Hot dogs, nachos and instant hot cocoa - such fun.