Taco Salad Beach Lunch

Lunch

Ingredients 8 servings

Black Beans (15 oz cans) 2.0 can(s)

Kidney Beans, drained (15 oz) 2.0 can(s)

Corn (15 oz cans) 1.0 can(s)

Diced Tomatoes with Green Chilies (15 oz) 1.0 can(s)

Taco Seasoning 1.0 package(s)

Romaine Lettuce 1.0 whole

Tortilla Chips 2.0 bag(s)

Shredded Mexican Cheese Blend 12.0 ounce(s)

Vegan Shredded Cheese 12.0 ounce(s)

Sour Cream 1.0 cup(s)

Dairy-Free Sour Cream 1.0 cup(s)

Salsa 12.0 ounce(s)

Avocados 2.0 whole

Beef Jerky 8.0 ounce(s)

Vegetarian Jerky 8.0 ounce(s)

Dietary Restrictions

Dairy Beef

Recipe Instructions

PRE-TRIP PREP: None required.

ON THE RIVER: Mix black beans, kidney beans, corn, and diced tomatoes with taco seasoning in a bowl (no heat needed — just stir cold). In individual bowls or plates, layer chopped romaine, bean mixture, cheese, sour cream, salsa, and avocado. Top with crushed tortilla chips. Serve beef jerky on the side. A refreshing, hearty no-cook lunch.