Taco Salad

1 lb. Pork Tenderloin, cut in thirds and then cut into bite sized pieces.

1/2 cup onions, 1 tbsp each of garlic and shallots, finely diced (or get it at Traders Joe's already diced)

2 cups of mixed beans (black, white, great northern, pinto, etc) whatever kind of beans you like

2 cups Brown Rice, raw

6 cups Romaine Lettuce, shredded for salad

2 cups diced tomatoes

Balsamic Vinegar Dressing- 1/4 cup each Balsamic Vinegar, apple cider vinegar, and water; 1/4 each of olive oil and grapeseed oil; then add spices and about 1/2 tsp garlic paste; taste and adjust as necessary. Shake well and pour on Taco Salad (about 2 tbsps)

Good with Corn Salsa and Guacamole.

Marinade pork tenderloin for about 2 hours in a blend of spices (turmeric, curcumin, oregano, himalayan salt, mustard powder, ginger powder, smoked paprika, chipotle pepper powder, thyme (bruised), rosemary (bruised), fresh ground black pepper, and whatever spices you like to use, to taste) and 1 oz each balsamic vinegar, apple cider vinegar, and about 1 tsp each olive oil and grapeseed oil.

Cook Brown rice in organic chicken broth, according to rice cooker directions.

Prepare beans the day before- Rinse beans in cold water then cover in water and add about six grinds of black pepper. Cook until they come to a boil and reduce heat to simmer for about an hour. Cover and let sit over night.

Next day pour off liquid from beans and add beans to a crock pot and then add chicken broth and about a cup of water to cover the beans by about an inch. Add about a tsp of garlic paste and stir into the beans. Add spice mix that was used to marinade the pork. Stir and cover and cook on low for 8-10 hours.

To assemble the Taco Salad.

Put about a cup of chopped romaine lettuce in bottom of large bowl, add brown rice, beans, meat, tomatoes, and any other toppings you wish to add. Add a salad dressing like Balsamic Vinegar (or make your own).



Serving Size: about 6