Vegan Taco Salad | EATS Park City

Ingredients

• 4 c. romaine lettuce shredded
• 1 -15 oz can black beans, drained and rinsed
• 1 recipe fresh tomato salsa dressing see recipe below or any fresh salsa of your choice
• 4 oz baked tortilla chips (Trader Joe's Quinoa & Black Bean Infused Tortilla Chips are great)
• 1/2 c. chopped fresh cilantro, optional
• 4 servings guacamame about 1 cup, see recipe below or a packaged guacamole hummus
• 1 lb tomatoes, about 3 medium
• 1/4 c. chopped fresh cilantro
• 1 clove garlic, minced
• 1 tbsp. red wine vinegar
• 2 tsp. hot sauce, your choice
• Ground black pepper
• Pinch of salt
• 4 oz sliced avocado
• 1 c. frozen edamame, completely thawed
• 1/4 c. water
• 1/4 tsp. salt
• Juice of 1 lime
• 1 plum tomato, chopped
• 2 tbsp. red onion, chopped
• 1/4 c. loosely packed cilantro leaves optional