The Bay Area has great Latin markets, and there is one in particular, Chavez Supermarket in Redwood City, that is outstanding. Every time I am on the Peninsula I stop by Chavez, and I usually get inspired to make a taco salad. The acid of the lime juice and jalapenos, the creaminess of the avocado, the spiciness of the radish and the salsa and the crunch of the fresh vegetables and the tostadas make for a satisfying entree salad. This time I used some leftover Green Goddess dressing to give the salad a great kick.

Vegan Taco Salad

Ingredients:

• 1/8 cup vegetable oil
• 1 onion, diced
• 1 teaspoon garlic powder
• 1/8 teaspoon chili powder
• Salt & Pepper
• 12 oz. Smart Ground
• 15 oz. can of black beans
• Red leaf lettuce, washed and torn
• 1/2 cup cilantro, washed and destemmed
• 6 red radishes, thinly sliced
• 1 bulb of fennel, thinly sliced
• 2 tomatoes, diced
• 1 avocado, sliced
• 1 cup corn kernels (either steamed and cut off the cob or frozen)
• Pickled jalapenos
• Tostadas
• 1/4 cup vegan green goddess dressing 
• 1/2 cup salsa
• Quartered limes