FOOD ON THE FLY: Tasty Taco Salad

It's not unusual to open the fridge and find not a damn thang to make.  This becomes a serious dilemma when you've got a house full of hungry tummies.  In these all too common instances, we suggest conjuring up the best speedy, tasty, healthy mishmash recipe to satisfy your increasingly cranky brood.  And with that, we bring you our Food On The Fly: The Tasty, Veggie, Taco Salad...In 15 minutes flat!  The so-called "secret" ingredient here is Trader Joe's Peruvian Style Chimichurri Rice with Veggies....The perfect amount of spice, texture, and color.   We've got the freezer stocked with frozen foods like these to help jazz up an otherwise ordinary meal.  

Ideal for cast-iron skillet cooking, we throw on the rice, a tad bit of EVOO and fold in a can of pre-rinsed organic pinto beans.  Let it cook down into the most wonderful, protein-packed mixture of rice and beans.

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While that's cooking, mix the following ingredients into a big salad bowl

1 bag Organic Arugula

1 Handful Kalamata Olives

1 Yellow Heirloom Tomato

1 Handful crushed low-fat Blue Corn Tortilla Chips

EVOO -Spray

1 Pinch Salt

A whole lotta pepper

Simply Spoon the desired amount of rice and beans onto the salad.  And top off with a colorful trio of (homemade) guac, sour cream and salsa.