Taco Salad With A Zesty Lime Vinaigrette

 Instant Pot Official   2020-03-17  Comments General, Kid Friendly, Vegan & Vegetarian
Taco Salad

This hearty salad is nutritious and bursting with zesty and exciting flavours. Each bite is packed with interesting flavours which keep you coming back for more.

1 cup barley
1 cup water
1 tsp ground cumin
1 tsp chili powder
1/2 cup salsa (or tomato mix)
1/2 tsp fine sea salt
1 1/2 cups cooked or canned black beans
2 crisp lettuce, chopped
2 cups shredded red cabbage
1 cup cherry tomatoes halved
1/2 cup chopped spring onions tender white and green parts only
1/2 cup chopped fresh coriander
1/2 cup crumbled feta or shredded Cheddar cheese
Avocado slices for garnish .
Zesty Lime Vinaigrette:
1/4 cup extra-virgin olive oil
3 tbsp raw apple cider vinegar
1/4 cup squeezed lime juice
3 tbsp pure maple syrup or honey
1 clove garlic minced
1 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp fine sea salt
freshly ground black pepper

Combine the barley, water, cumin, chili powder, salsa or tomato and salt in the Instant Pot and stir to combine. Secure the lid and move the steam release valve to Sealing. Select Pressure Cook, high pressure for 20 minutes. Do a Natural Pressure Release for 10 minutes.

While the barley is cooking, prepare the vinaigrette. In a medium sized bowl, combine the olive oil, vinegar, lime juice, maple syrup/honey, garlic, cumin, cayenne, salt, and several grinds of pepper. Screw on the lid and shake vigorously to combine. Set aside. 

Allow a 10 minute Natural Pressure Release, then manually release any remaining pressure. When the floating valve drops, remove the lid and stir in the black beans to create the taco “meat.” (If using canned beans, drain and rinse them first.) 

To serve, place the lettuce, cabbage, tomatoes, green onions, coriander, and barley and black bean mixture in a serving bowl. Generously drizzle the lime vinaigrette on top, add a sprinkling of cheese and avocado slices, and serve right away. Store leftovers in three separate airtight containers—one each for the “meat,” the dressing, and the chopped vegetables—in the fridge for 5 days. 

NOTE: Make it gluten-free 
Replace the barley with 1 cup rinsed quinoa. Cook at high pressure for only 1 minute, then let the pressure naturally release for 15 minutes before venting.

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