Taco Salad with Zesty Lime Vinaigrette

By: The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

This salad is hearty enough to serve as a main entrée, thanks to the use of whole-grain barley and black beans, which are both loaded with fiber and plant-based protein. Paired with a zesty lime vinaigrette and your favorite taco toppings, this meal is bursting with bright flavors. Every bite is interesting, which keeps you coming back for more. Chop the vegetables for the salad while the barley is cooking to save time.

Cuisine

Modern

Course

Salad

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, avocado slices, barley, cayenne pepper, cherry tomatoes, chili powder, chopped fresh cilantro, chopped green onions, clove garlic, contributed, cook 20 min, cooked or canned black beans, crumbled feta or shredded cheddar cheese, easy, extra-virgin olive oil, fine sea salt, freshly ground black pepper, ground cumin, modern, prep 5 min, prepared salsa, pressure cook, pure maple syrup, raw apple cider vinegar, romaine hearts, salad, shredded red cabbage, squeezed lime juice, The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore, water

Prep Time

5 min

Cook Time

20 min

Servings

6 servings

Ingredients

1 cup barley
1 cup Water
1 tsp ground cumin
1 tsp chili powder
1/2 cup prepared salsa
1/2 tsp fine sea salt
1 1/2 cups cooked or canned black beans
2 romaine hearts
2 cups shredded red cabbage
1 cup cherry tomatoes
1/2 cup Chopped green onions
1/2 cup chopped fresh cilantro
1/2 cup crumbled feta or shredded Cheddar cheese
Avocado slices
1/4 cup extra-virgin olive oil
3 tbsp raw apple cider vinegar
1/4 cup squeezed lime juice
3 tbsp pure maple syrup
1 clove garlic
1 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp fine sea salt
freshly ground black pepper

Instructions

Combine the barley, water, cumin, chili powder, salsa, and salt in the Instant Pot and stir to combine. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook and cook on high pressure for 20 minutes. Let the pressure naturally release for 10 minutes.
While the barley is cooking, prepare the vinaigrette. In a pint-sized mason jar, combine the olive oil, vinegar, lime juice, maple syrup, garlic, cumin, cayenne, salt, and several grinds of pepper. Screw on the lid and shake vigorously to combine. Set aside.
When the screen reads L0:10, move the steam release valve to Venting to 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 romaine, cabbage, tomatoes, green onions, cilantro, and barley and black bean mixture in a serving bowl. Generously drizzle the lime vinaigrette on top, add a sprinkling of cheese and avocadeo 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.

Notes

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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