Taco Salad with Zesty Lime Vinaigrette
By :The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore
Print Recipe
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.
Votes: 8
Rating: 4.88
Rate this recipe!
Course Salad
Cuisine Modern
Difficulty Easy
Browse Category Salad
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Black Beans, Cherry Tomatoes, Salsa
Prep Time 5 minutes
Cook Time 20 minutes
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 chopped
  • 2 cups shredded red cabbage
  • 1 cup cherry tomatoes halved
  • 1/2 cup Chopped green onions tender white and green parts only
  • 1/2 cup chopped fresh cilantro
  • 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
  • 1 clove garlic minced
  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/2 tsp fine sea salt
  • freshly ground black pepper
Course Salad
Cuisine Modern
Difficulty Easy
Browse Category Salad
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Black Beans, Cherry Tomatoes, Salsa
Prep Time 5 minutes
Cook Time 20 minutes
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 chopped
  • 2 cups shredded red cabbage
  • 1 cup cherry tomatoes halved
  • 1/2 cup Chopped green onions tender white and green parts only
  • 1/2 cup chopped fresh cilantro
  • 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
  • 1 clove garlic minced
  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/2 tsp fine sea salt
  • freshly ground black pepper
Votes: 8
Rating: 4.88
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
Recipe 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.

2 replies
  1. Amy1981
    Amy1981 says:

    This tasted great and was refreshing. Used quinoa and fresh lemon juice instead of lime as I didn’t have a lime. So good!

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